CN108967886A - A kind of no-fry highland barley face - Google Patents
A kind of no-fry highland barley face Download PDFInfo
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- CN108967886A CN108967886A CN201810564812.7A CN201810564812A CN108967886A CN 108967886 A CN108967886 A CN 108967886A CN 201810564812 A CN201810564812 A CN 201810564812A CN 108967886 A CN108967886 A CN 108967886A
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Classifications
-
- 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
- A23L7/113—Parboiled or instant pasta
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2200/00—Function of food ingredients
Landscapes
- 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)
- Botany (AREA)
- Cereal-Derived Products (AREA)
- Noodles (AREA)
Abstract
The present invention is a kind of no-fry highland barley face, the present invention is primary raw material only with wheat flour and egg, it is equipped with highland barley flour, increase the special flavor of highland barley, various trace elements can be increased simultaneously, vitamin, the nutrients such as dietary fiber, it is added to potato again, soya bean, brown rice, oat, niblet, both it is added to potato, beans, also coarse cereals are added to, for increasing intake of the people for five cereals, balance a variety of nutrition, supplement various trace elements and dietary fiber, and it also added by the antioxidant of lemon peel and pomelo peel extraction, the chemical components such as the preservative compared to the addition of traditional instant noodles, present component source is natural, health, and there is unique flavor and nutrition abundant.
Description
Technical field
The present invention relates to instant food processing technique fields, and in particular to a kind of no-fry highland barley face.
Background technique
Instant noodles are the fast paces with the modern life and a kind of instant food occurred, also known as cook face, i.e. wheaten food quickly, fastly
Meal face etc..Since it has many advantages, such as to process specialization, high production efficiency, easy to carry, hygienic, convenient, saving time,
Received quickly by many countries and regions in the world.The instant noodles production in China starts from 1970, passes through the hair of decades
Exhibition, instant noodles have become the standing instant food of family, and become the big instant food in China first.
Currently marketed instant noodles are fried instant noodle mostly, after fried instant noodle is noodles boiling, are taken off in a manner of fried
Most of moisture is gone, and keeps product qualitative.For fried instant noodle since its rate of drying is fast (about 90s), gelatinization degree is high, and noodles have
Cellular structure, therefore rehydration is good, is more convenient, mouthfeel might as well.But since it is used as fried grease, face usually using palm oil
Cake fat content is in 16-22% or so.Palm oil is also referred to as " saturation grease ", and saturated fatty acid content is up to 50%.It is full
There is the characteristics of aggravation vascular sclerosis with fatty acid, large amounts of food is totally unfavorable to health.And grease was fried in high temperature repeatedly
The substance that various peroxide etc. are not conducive to good health is easy to produce in journey.
Summary of the invention
Technical problem to be solved by the present invention lies in provide a kind of delicious, high no-fry highland barley face of nutritional ingredient.
The technical problems to be solved by the invention are realized using following technical scheme:
A kind of no-fry highland barley face, which is characterized in that be made of the raw material of following parts by weight: wheat flour 80-100
Part, 30-50 parts of highland barley flour, 5-10 parts of potato, 5-10 parts of soya bean, 5-10 parts of brown rice, 5-10 parts of oat, 5-10 parts of niblet,
3-6 parts of antioxidant, 10-15 parts of egg, 5-10 parts of edible salt, 10-20 parts of coconut oil.
Preferably, the no-fry highland barley face, the raw material composition of preferably following parts by weight: 90 parts of wheat flour, highland barley
It 40 parts of flour, 8 parts of potato, 8 parts of soya bean, 8 parts of brown rice, 8 parts of oat, 8 parts of niblet, 5 parts of antioxidant, 13 parts of egg, eats
7 parts of salt, 15 parts of coconut oil.
Further, the antioxidant is extracted by lemon peel and pomelo peel and is made, the production method is as follows: by lemon peel
White flesh is cut with pomelo peel, after cleaning up, is put into the freezing chamber of -20 degree and carries out freezing 1-2 hours, by the lemon after freezing
Skin and pomelo peel smash juice with wall-breaking machine, water and complex enzyme are added in mixing juice, and protected at a temperature of 35-45 DEG C
Temperature enzymatic hydrolysis 1-2 hours, is again heated to reflux state insulated and stirred 10-15min, is centrifuged, takes upper layer enzymolysis liquid, enzymolysis liquid is sent into
In freeze drier, micro mist is made through micronizer in dry obtained solid, obtains antioxidant.
The complex enzyme is made of the protease, amylase and cellulase of mass ratio 2:1:1.
The no-fry highland barley face, is made of following steps:
(1) brown rice, oat, niblet are soaked in water 2-3 hours, by soybean soaking 4-5 hours, potato is cleaned, is cut
Skin, stripping and slicing；
(2) soaked soya bean and potato are squeezed into juice, brown rice, oat, niblet is put into oven with 150 degree of temperature
Degree baking 5-10 minutes；
(3) brown rice, oat, niblet are mixed and is broken into fine particle shape；
(4) wheat flour and highland barley flour of one third parts by weight are respectively taken, the mixing that soya bean has been squeezed with potato is added
Slurries add suitable quantity of water mixing and at thick batter shape；
(5) batter thick in step 4 is passed through water vapour, and is stirred continuously, mixing time is 20-40 minutes；
(6) wheat flour and highland barley flour that one third will be added in the batter of step 5, continue to be passed through water vapour,
And be stirred continuously, mixing time is 15-30 minutes；
(7) it adds in remaining one third wheat flour and highland barley flour, step 3 and beats in batter after stirring
Broken hybrid particles, egg, coconut oil, edible salt, antioxidant are uniformly mixed, and are carried out and face, and at dough after, stand provocation
40-60 minutes；
(8) the good dough of provocation is put into flour cake extruder, squeezes out flour cake；
(9) flour cake is put into the environment of subzero 10 degree-minus 20 degrees and is freezed 40-60 minutes；
(10) flour cake will be facilitated to be put into 10-15 points of temperature hot air circulation baking in the oven of preheating 180 degree with 200 degree
Clock can be prepared by.
Further, the no-fry highland barley face further includes flavour enhancing packet, the flavour enhancing packet by rice wine, garlic, green onion, millet starch,
Chinese prickly ash, peppermint, salt are made, production method are as follows: clean garlic, green onion, millet starch, Chinese prickly ash, peppermint after drying, chopping is added salted
It is 1-2 hours processed, then pour into rice wine, sealed soak 10-20 days, can be prepared by, instant noodles are cooked get out after, be sprinkled into face
It is edible.
Further, the flavour enhancing packet and the mass ratio of flour cake are 1:10-1:5.
Further, the rice wine, garlic, green onion, millet starch, Chinese prickly ash, peppermint, salt mass ratio be 10:2:2:1:0.5:
0.5:2.
Further, the rice wine is the rice wine of 8-16 degree.
The beneficial effects of the present invention are:
1, the present invention is primary raw material only with wheat flour and egg, is equipped with highland barley flour, it is special to increase highland barley
Flavor, while the nutrients such as various trace elements, vitamin, dietary fiber can be increased, then it is added to potato, soya bean, rough
Rice, oat, niblet be both added to potato, beans, and be also added to coarse cereals, for increasing intake of the people for five cereals,
A variety of nutrition are balanced, various trace elements and dietary fiber are supplemented, and also added and resisted by what lemon peel and pomelo peel extracted
Oxidant, compared to chemical components such as the preservatives of traditional instant noodles addition, present component source is natural, healthy, and has
There are unique flavor and nutrition abundant；
2, the present invention can make brown rice, swallow using the method that brown rice, oat, niblet are first impregnated, are baked again, are smashed
By roasted more fragrant, taste is adequately ejected for wheat, niblet, breaking down particles is mixed and face with flour, after capable of making
The flour cake taste of continuous production is more aromatic, and nutrition is more abundant, and mouthfeel is unique, and using graininess rather than powder can also make noodles mouth
Sense more has chewy texture, and will mix to squeeze the juice with potato after soybean soaking and mix with flour and face, increases content of starch and protein
Content also more has unique flavor compared with the face using water sum；
3, the antioxidant that the present invention is made of lemon peel and pomelo peel, by the way that first lemon peel, pomelo peel are freezed, energy
It is enough effectively to remain the nutrient in lemon peel and pomelo peel, then pass through wall-breaking machine juicing, enzymatic hydrolysis, centrifugation, drying
Manufactured antioxidant, adequately remains the antioxidant content in lemon peel and pomelo peel, and ingredient origin is safe and reliable；
4, the present invention uses first by flour and at batter in the production process, then is passed through vapor and stirring, one side energy
It is enough that batter is cured, batter on the one hand can be made to generate gluten during stirring, chew the face of subsequent production more
Strength and toughness, instead of infecting the chemical component being added in instant noodles manufacturing process, safer, effect is also more preferable, and using first
Add one third, then plus one third flour method, batter can be made greatly to generate gluten, make the instant noodles of production
Mouthfeel is more preferable, and after being fabricated to flour cake, flour cake is first freezed, then is baked, and can be avoided flour cake and is baked overdone, moisture evaporation
Overdrying keeps flour cake mouthfeel bad, and use first pre- reheat heat wind recycle roasted method, can retain flour cake center toughness and
Mouthfeel avoids cooking time too long, and baking is excessive；
5, the present invention additionally use with rice wine, garlic, green onion, millet starch, Chinese prickly ash, peppermint, salt production increasing material packet, compare and biography
It unites the sauce packet of instant noodles monosodium glutamate with high salt, high, increasing material of the invention is bundled into point simply, can effectively protrude the flower in flour cake
Fragrant, fruity, avoids masking the special flavor of flowers and fruits, moreover it is possible to increase flavor, appetizing disappears greasy.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment 1
A kind of no-fry highland barley face, which is characterized in that be made of the raw material of following parts by weight: 80 parts of wheat flour, green
30 parts of highland barley flour, 5 parts of potato, 5 parts of soya bean, 5 parts of brown rice, 5 parts of oat, 5 parts of niblet, 3 parts of antioxidant, 10 parts of egg, food
With 5 parts of salt, 10 parts of coconut oil.
Further, the antioxidant is extracted by lemon peel and pomelo peel and is made, the production method is as follows: by lemon peel
White flesh is cut with pomelo peel, after cleaning up, is put into the freezing chamber of -20 degree and carries out freezing 1 hour, by the lemon peel after freezing
Juice is smashed with wall-breaking machine with pomelo peel, water and complex enzyme is added in mixing juice, and carry out heat preservation enzyme at a temperature of 35 DEG C
Solution 1 hour, is again heated to reflux state insulated and stirred 10min, is centrifuged, takes upper layer enzymolysis liquid, and enzymolysis liquid is sent into and is freeze-dried
In machine, micro mist is made through micronizer in dry obtained solid, obtains antioxidant.
The complex enzyme is made of the protease, amylase and cellulase of mass ratio 2:1:1.
The no-fry highland barley face, is made of following steps:
(1) brown rice, oat, niblet are soaked in water 2 hours, by soybean soaking 4 hours, potato is cleaned, peel, is cut
Block；
(2) soaked soya bean and potato are squeezed into juice, brown rice, oat, niblet is put into oven with 150 degree of temperature
Degree baking 5 minutes；
(3) brown rice, oat, niblet are mixed and is broken into fine particle shape；
(4) wheat flour and highland barley flour of one third parts by weight are respectively taken, the mixing that soya bean has been squeezed with potato is added
Slurries add suitable quantity of water mixing and at thick batter shape；
(5) batter thick in step 4 is passed through water vapour, and is stirred continuously, mixing time is 20 minutes；
(6) wheat flour and highland barley flour that one third will be added in the batter of step 5, continue to be passed through water vapour,
And be stirred continuously, mixing time is 15 minutes；
(7) it adds in remaining one third wheat flour and highland barley flour, step 3 and beats in batter after stirring
Broken hybrid particles, egg, coconut oil, edible salt, antioxidant are uniformly mixed, and are carried out and face, and at dough after, stand provocation
40 minutes；
(8) the good dough of provocation is put into flour cake extruder, squeezes out flour cake；
(9) flour cake is put into subzero 10 degree of environment and is freezed 40 minutes；
(10) flour cake will be facilitated to be put into the oven of preheating 180 degree with 200 degree of temperature hot air circulation baking 10 minutes, i.e.,
It can be made.
Further, the no-fry highland barley face further includes flavour enhancing packet, the flavour enhancing packet by rice wine, garlic, green onion, millet starch,
Chinese prickly ash, peppermint, salt are made, production method are as follows: clean garlic, green onion, millet starch, Chinese prickly ash, peppermint after drying, chopping is added salted
System 1 hour, then pours into rice wine, sealed soak 10 days, can be prepared by, instant noodles are cooked get out after, be sprinkled into face that it can be served.
Further, the flavour enhancing packet and the mass ratio of flour cake are 1:10.
Further, the rice wine, garlic, green onion, millet starch, Chinese prickly ash, peppermint, salt mass ratio be 10:2:2:1:0.5:
0.5:2.
Further, the rice wine that the rice wine is 8 degree.
Embodiment 2
A kind of no-fry highland barley face, which is characterized in that be made of the raw material of following parts by weight: 90 parts of wheat flour, green
40 parts of highland barley flour, 8 parts of potato, 8 parts of soya bean, 8 parts of brown rice, 8 parts of oat, 8 parts of niblet, 5 parts of antioxidant, 13 parts of egg, food
With 7 parts of salt, 15 parts of coconut oil.
Further, the antioxidant is extracted by lemon peel and pomelo peel and is made, the production method is as follows: by lemon peel
White flesh is cut with pomelo peel, after cleaning up, is put into the freezing chamber of -20 degree and carries out freezing 1.5 hours, by the lemon after freezing
Skin and pomelo peel smash juice with wall-breaking machine, water and complex enzyme are added in mixing juice, and kept the temperature at a temperature of 40 DEG C
Enzymatic hydrolysis 1.5 hours, is again heated to reflux state insulated and stirred 13min, is centrifuged, takes upper layer enzymolysis liquid, and enzymolysis liquid is sent into and is freezed
In drying machine, micro mist is made through micronizer in dry obtained solid, obtains antioxidant.
The complex enzyme is made of the protease, amylase and cellulase of mass ratio 2:1:1.
The no-fry highland barley face, is made of following steps:
(1) brown rice, oat, niblet are soaked in water 2.5 hours, by soybean soaking 4.5 hours, potato is cleaned, is cut
Skin, stripping and slicing；
(2) soaked soya bean and potato are squeezed into juice, brown rice, oat, niblet is put into oven with 150 degree of temperature
Degree baking 8 minutes；
(3) brown rice, oat, niblet are mixed and is broken into fine particle shape；
(4) wheat flour and highland barley flour of one third parts by weight are respectively taken, the mixing that soya bean has been squeezed with potato is added
Slurries add suitable quantity of water mixing and at thick batter shape；
(5) batter thick in step 4 is passed through water vapour, and is stirred continuously, mixing time is 30 minutes；
(6) wheat flour and highland barley flour that one third will be added in the batter of step 5, continue to be passed through water vapour,
And be stirred continuously, mixing time is 25 minutes；
(7) it adds in remaining one third wheat flour and highland barley flour, step 3 and beats in batter after stirring
Broken hybrid particles, egg, coconut oil, edible salt, antioxidant are uniformly mixed, and are carried out and face, and at dough after, stand provocation
50 minutes；
(8) the good dough of provocation is put into flour cake extruder, squeezes out flour cake；
(9) flour cake is put into subzero 15 degree of environment and is freezed 50 minutes；
(10) flour cake will be facilitated to be put into the oven of preheating 180 degree with 200 degree of temperature hot air circulation baking 13 minutes, i.e.,
It can be made.
Further, the no-fry highland barley face further includes flavour enhancing packet, the flavour enhancing packet by rice wine, garlic, green onion, millet starch,
Chinese prickly ash, peppermint, salt are made, production method are as follows: clean garlic, green onion, millet starch, Chinese prickly ash, peppermint after drying, chopping is added salted
System 1.5 hours, then pours into rice wine, sealed soak 15 days, can be prepared by, instant noodles are cooked get out after, be sprinkled into i.e. edible in face
With.
Further, the flavour enhancing packet and the mass ratio of flour cake are 1:7.
Further, the rice wine, garlic, green onion, millet starch, Chinese prickly ash, peppermint, salt mass ratio be 10:2:2:1:0.5:
0.5:2.
Further, the rice wine that the rice wine is 12 degree.
Embodiment 3
A kind of no-fry highland barley face, which is characterized in that be made of the raw material of following parts by weight: 100 parts of wheat flour, green
50 parts of highland barley flour, 10 parts of potato, 10 parts of soya bean, 10 parts of brown rice, 10 parts of oat, 10 parts of niblet, 6 parts of antioxidant, egg 15
Part, 10 parts of edible salt, 20 parts of coconut oil.
Further, the antioxidant is extracted by lemon peel and pomelo peel and is made, the production method is as follows: by lemon peel
White flesh is cut with pomelo peel, after cleaning up, is put into the freezing chamber of -20 degree and carries out freezing 2 hours, by the lemon peel after freezing
Juice is smashed with wall-breaking machine with pomelo peel, water and complex enzyme is added in mixing juice, and carry out heat preservation enzyme at a temperature of 45 DEG C
Solution 2 hours, is again heated to reflux state insulated and stirred 15min, is centrifuged, takes upper layer enzymolysis liquid, and enzymolysis liquid is sent into and is freeze-dried
In machine, micro mist is made through micronizer in dry obtained solid, obtains antioxidant.
The complex enzyme is made of the protease, amylase and cellulase of mass ratio 2:1:1.
The no-fry highland barley face, is made of following steps:
(1) brown rice, oat, niblet are soaked in water 3 hours, by soybean soaking 5 hours, potato is cleaned, peel, is cut
Block；
(2) soaked soya bean and potato are squeezed into juice, brown rice, oat, niblet is put into oven with 150 degree of temperature
Degree baking 10 minutes；
(3) brown rice, oat, niblet are mixed and is broken into fine particle shape；
(4) wheat flour and highland barley flour of one third parts by weight are respectively taken, the mixing that soya bean has been squeezed with potato is added
Slurries add suitable quantity of water mixing and at thick batter shape；
(5) batter thick in step 4 is passed through water vapour, and is stirred continuously, mixing time is 40 minutes；
(6) wheat flour and highland barley flour that one third will be added in the batter of step 5, continue to be passed through water vapour,
And be stirred continuously, mixing time is 30 minutes；
(7) it adds in remaining one third wheat flour and highland barley flour, step 3 and beats in batter after stirring
Broken hybrid particles, egg, coconut oil, edible salt, antioxidant are uniformly mixed, and are carried out and face, and at dough after, stand provocation
60 minutes；
(8) the good dough of provocation is put into flour cake extruder, squeezes out flour cake；
(9) flour cake is put into the environment of minus 20 degrees and is freezed 60 minutes；
(10) flour cake will be facilitated to be put into the oven of preheating 180 degree with 200 degree of temperature hot air circulation baking 15 minutes, i.e.,
It can be made.
Further, the no-fry highland barley face further includes flavour enhancing packet, the flavour enhancing packet by rice wine, garlic, green onion, millet starch,
Chinese prickly ash, peppermint, salt are made, production method are as follows: clean garlic, green onion, millet starch, Chinese prickly ash, peppermint after drying, chopping is added salted
System 2 hours, then pours into rice wine, sealed soak 20 days, can be prepared by, instant noodles are cooked get out after, be sprinkled into face that it can be served.
Further, the flavour enhancing packet and the mass ratio of flour cake are 1:5.
Further, the rice wine, garlic, green onion, millet starch, Chinese prickly ash, peppermint, salt mass ratio be 10:2:2:1:0.5:
0.5:2.
Further, the rice wine that the rice wine is 16 degree.
Control group 1:
This control group content and 2 content of embodiment are essentially identical, and something in common no longer repeats, the difference is that: raw material
In do not use antioxidant, and use the preservative of chemical component.
Control group 2:
This control group content and 2 content of embodiment are essentially identical, and something in common no longer repeats, the difference is that: it does not adopt
With in three times plus flour, the method for being passed through vapor and stirring, directly and at dough.
Control group 3 is commercially available common non-fried instant noodle.
Table 1 is the assessment of 1-3 of the embodiment of the present invention and control group 1-3
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (9)
1. a kind of no-fry highland barley face, which is characterized in that be made of the raw material of following parts by weight: 80-100 parts of wheat flour,
30-50 parts of highland barley flour, 5-10 parts of potato, 5-10 parts of soya bean, 5-10 parts of brown rice, 5-10 parts of oat, 5-10 parts of niblet, antioxygen
3-6 parts of agent, 10-15 parts of egg, 5-10 parts of edible salt, 10-20 parts of coconut oil.
2. no-fry highland barley face according to claim 1, which is characterized in that the raw material composition of preferred following parts by weight:
90 parts of wheat flour, 40 parts of highland barley flour, 8 parts of potato, 8 parts of soya bean, 8 parts of brown rice, 8 parts of oat, 8 parts of niblet, antioxidant 5
Part, 13 parts of egg, 7 parts of edible salt, 15 parts of coconut oil.
3. no-fry highland barley face according to claim 1 or 2, which is characterized in that the antioxidant is by lemon peel and shaddock
Sub- skin, which extracts, to be made, the production method is as follows: lemon peel and pomelo peel are cut into white flesh, after cleaning up, are put into the cold of -20 degree
Freeze in room and carry out freezing 1-2 hour, by after freezing lemon peel and pomelo peel with wall-breaking machine smash juice, will mixing juice addition
Water and complex enzyme, and carried out at a temperature of 35-45 DEG C heat preservation enzymatic hydrolysis 1-2 hours, it is again heated to reflux state insulated and stirred 10-
15min, centrifugation, takes upper layer enzymolysis liquid, and enzymolysis liquid is sent into freeze drier, and dry obtained solid is made through micronizer
Micro mist obtains antioxidant.
4. no-fry highland barley face according to claim 3, which is characterized in that the complex enzyme by mass ratio 2:1:1 egg
White enzyme, amylase and cellulase composition.
5. no-fry highland barley face according to claim 1 or 2, which is characterized in that the no-fry highland barley face, by following step
Suddenly it is made:
(1) brown rice, oat, niblet are soaked in water 2-3 hours, by soybean soaking 4-5 hours, potato is cleaned, peel, is cut
Block；
(2) soaked soya bean and potato are squeezed into juice, brown rice, oat, niblet is put into oven and dried with 150 degree of temperature
It is 5-10 minutes roasting；
(3) brown rice, oat, niblet are mixed and is broken into fine particle shape；
(4) wheat flour and highland barley flour of one third parts by weight are respectively taken, the mixed serum that soya bean has been squeezed with potato is added,
Add suitable quantity of water mixing and at thick batter shape；
(5) batter thick in step 4 is passed through water vapour, and is stirred continuously, mixing time is 20-40 minutes；
(6) wheat flour and highland barley flour that one third will be added in the batter of step 5, continue to be passed through water vapour, not
Disconnected stirring, mixing time are 15-30 minutes；
(7) it adds in batter after stirring and smashes in remaining one third wheat flour and highland barley flour, step 3
Hybrid particles, egg, coconut oil, edible salt, antioxidant be uniformly mixed, carry out and face, and at dough after, stand provocation 40-
60 minutes；
(8) the good dough of provocation is put into flour cake extruder, squeezes out flour cake；
(9) flour cake is put into the environment of subzero 10 degree-minus 20 degrees and is freezed 40-60 minutes；
(10) flour cake will be facilitated to be put into the oven of preheating 180 degree with 200 degree of temperature hot air circulation baking 10-15 minutes, i.e.,
It can be made.
6. no-fry highland barley face according to claim 1 or 2, which is characterized in that the no-fry highland barley face further includes increasing
Taste packet, the flavour enhancing packet are made of rice wine, garlic, green onion, millet starch, Chinese prickly ash, peppermint, salt, production method are as follows: by garlic, green onion, millet
Green pepper, Chinese prickly ash, peppermint are cleaned dry after, salt is added marinated 1-2 hours, then pour into rice wine, sealed soak 10-20 days, can be prepared by,
Instant noodles are cooked get out after, be sprinkled into face that it can be served.
7. no-fry highland barley face according to claim 6, which is characterized in that the flavour enhancing packet and the mass ratio of flour cake are 1:
10-1:5.
8. no-fry highland barley face according to claim 6, which is characterized in that the rice wine, garlic, green onion, millet starch, Chinese prickly ash,
Peppermint, salt mass ratio be 10:2:2:1:0.5:0.5:2.
9. no-fry highland barley face according to claim 5, which is characterized in that the rice wine is the rice wine of 8-16 degree.
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