CN109527387A - The preparation method of highland barley fine dried noodles - Google Patents

The preparation method of highland barley fine dried noodles Download PDF

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Publication number
CN109527387A
CN109527387A CN201811567131.2A CN201811567131A CN109527387A CN 109527387 A CN109527387 A CN 109527387A CN 201811567131 A CN201811567131 A CN 201811567131A CN 109527387 A CN109527387 A CN 109527387A
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parts
highland barley
noodles
preparation
fine dried
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周建
张永德
李世宝
张鹏
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Qinghai Kekexili Bioengineering Co Ltd
Southwest University of Science and Technology
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Qinghai Kekexili Bioengineering Co Ltd
Southwest University of Science and Technology
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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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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Abstract

The invention discloses a kind of preparation methods of highland barley fine dried noodles, the following steps are included: Step 1: by weight, blender is added in 30~50 parts of highland barley flour, 20~30 portions of wheat flours, 3~5 parts of oxidative degradation chitosans, 0.5~1.5 part of Gluten, 0.1~0.2 part of carragheen, 1~2 part of noodles antioxidant, 3~5 parts of sesame oil and stirs 3~5min, obtains mixture；Step 2: by weight, taking 2~3 portions of edible salts, 1~2 part of noodle improver, 1~2 part of dietary alkali, 0.1~0.3 part of sucrose fatty ester, 0.5~1 part of haw thorn extract to be added 25~35 parts of drinking water, stirring to being completely dissolved, obtain auxiliary material solution；Step 3: the mixture of step 1 and the auxiliary material solution of step 2 are added in noodles served with soy sauce, sesame butter, etc. machine, stirring and 30~45min of face；It is subsequently placed in 15~30min of curing in ager, curing temperature is 40~50 DEG C；Vermicelli molding machine is added after curing, is formed by multiple tracks roll flattening, molding vermicelli is dried: the vermicelli after drying being cut, highland barley fine dried noodles are obtained.

Description

The preparation method of highland barley fine dried noodles
Technical field
The present invention relates to a kind of preparation methods of vermicelli, and in particular to a kind of preparation method of highland barley fine dried noodles.
Background technique
Highland barley is one kind of barley, and also known as naked barley, wheat are compared with other staple food crops, and highland barley has high egg The nutritional ingredient structure of white, high in soluble fiber, homovitamin and low fat, low sugar etc. " three high two is low ", is in cereal crops Good merchantable brand.Meanwhile the beta glucan in barley especially naked barley (highland barley) has reducing blood lipid, norcholesterol and prevention cardiovascular The effect of disease, later, adjusting blood glucose, raising immunity, the antineoplastic action of beta glucan are found successively.Currently, general All over thinking that beta glucan has gut purge, adjusts blood glucose, reduces cholesterol, improves the four big physiological actions such as immunity.
The content of prolamine that gluten can be formed in highland barley is very low, merely using noodles made of highland barley flour, often lacks Good mouthfeel and color, edible quality and exterior quality are all very poor, are not able to satisfy current consumer demand, therefore it is processed Using being restricted.Highland barley wholemeal is mixed with wheat flour by certain proportion, its farinograph property and rheological performance are improved, Conducive to post-production, but existing highland barley fine dried noodles are made by mixing using highland barley wholemeal with wheat flour mostly, production There are bending fracture rate height, ripe strip-breaking rate height, the cookings to lose the defects such as high, antioxygenic property is low for vermicelli.
Summary of the invention
It is excellent it is an object of the invention to solve at least the above problems and/or defect, and provide at least to will be described later Point.
In order to realize these purposes and other advantages according to the present invention, a kind of preparation method of highland barley fine dried noodles is provided, The following steps are included:
Step 1: by weight, 30~50 parts of highland barley flour, 20~30 portions of wheat flours, 3~5 parts of oxidative degradation shells are gathered 3~5 parts of sugar, 0.5~1.5 part of Gluten, 0.1~0.2 part of carragheen, 1~2 part of noodles antioxidant, sesame oil addition stirrings Machine stirs 3~5 minutes, obtains mixture；
Step 2: by weight, taking 2~3 portions of edible salts, 1~2 part of noodle improver, 1~2 part of dietary alkali, 0.1~0.3 Part sucrose fatty ester, 0.5~1 part of haw thorn extract are added 25~35 parts of drinking water, stir to being completely dissolved, it is molten to obtain auxiliary material Liquid；
Step 3: the mixture of step 1 and the auxiliary material solution of step 2 are added in noodles served with soy sauce, sesame butter, etc. machine, stirring and face 30~ 45min；It is subsequently placed in 15~30min of curing in ager, curing temperature is 40~50 DEG C；Vermicelli molding machine is added after curing, It is formed by multiple tracks roll flattening, molding vermicelli is dried: the vermicelli after drying being cut, highland barley fine dried noodles are obtained.
Preferably, the ash of the highland barley flour point≤0.85%, fineness degree are 150~200 mesh；Shui Fen≤14.5%； Han Sha Liang≤0.02%.
Preferably, the oxidative degradation chitosan the preparation method comprises the following steps: by weight, take 5~10 parts of chitosans to be added In the acetic acid aqueous solution that 100~120 parts of mass fractions are 8%, 30~60min is stirred, chitosan solution is obtained, it is molten in chitosan Ozone is passed through with the speed of 120~150mL/min in liquid, the time for being passed through ozone is 90min, after being passed through ozone, is used Laser carries out laser treatment to chitosan solution, then uses ethanol precipitation, and drying obtains oxidative degradation chitosan.
Preferably, the laser is Nd:YAG solid state laser, green (light) laser, ultraviolet laser, optical-fiber laser Any one in device, carbon dioxide laser.
Preferably, the wavelength of the Nd:YAG solid state laser be 532nm or 1064nm, repetition rate be 5~25Hz, Pulse width is 10~20ns, power is 50~150mJ/pulse, 1~2mm of spot diameter, using Nd:YAG solid state laser The time for carrying out laser treatment is 1~3min.
Preferably, the laser power of the carbon dioxide laser be 10W, wavelength 10.6um, spot diameter 1.5~ 2.5mm, carbon dioxide laser emit dipulse, out when light between be 90ms, interval time 90ms, single pulse energy is 1.5~2kJ.
Preferably, the noodle improver includes the raw material composition of following parts by weight: 3~5 parts of gelatin, 1~3 portion of chrysanthemum Powder, 0.5~1.5 part of stearyl lactate, 1~2 part of sodium dihydrogen phosphate, 1~2 part of xylitol, 5~8 parts of olive oil, 0.5~1.5 Part tea polyphenols.
Preferably, the noodles antioxidant the preparation method comprises the following steps: taking 5~10 parts of inulin, 1~3 part of konjak portuguese gansu polyose Sugar, 0.5~1 part of glycerol, 0.1~0.3 part of calcium chloride and 20~30 parts of water are placed in the sealing container with stirring, lead to thereto Entering nitrogen is saturated nitrogen, and then the sealing container is placed in the electron accelerator of 1.5MeV, 30mA and is carried out at irradiation stirring Reason, obtains noodles antioxidant.
Preferably, the radiation dose rate that uses of irradiating is 100~200kGy/h, irradiation dose for 200~ 400kGy, mixing speed 100r/min.
Preferably, in the step 3, the step of drying are as follows: control drying temperature is in 15~25 DEG C, pressure first Normal pressure, time are 30~45min；Then control temperature is at 35~40 DEG C, and humidity is 40%~70%, and pressure is normal pressure, time For 30~45min；Control temperature is at 30~40 DEG C later, pressure control in 200mmHg~600mmHg, the time is 120~ 150min；Finally for control temperature at 15 DEG C~25 DEG C, pressure is normal pressure, and the time is 30~45min.
The present invention is include at least the following beneficial effects: the present invention is compound by highland barley flour and wheat flour, and by adding Add the ingredients such as oxidative degradation chitosan, noodles antioxidant, noodle improver, improves the consumption of highland barley fine dried noodles, production Highland barley fine dried noodles have many advantages, such as that bending fracture rate is low, ripe strip-breaking rate is low, cooking loss is low, antioxygenic property is high.
Further advantage, target and feature of the invention will be partially reflected by the following instructions, and part will also be by this The research and practice of invention and be understood by the person skilled in the art.
Specific embodiment:
The present invention will be further described in detail below with reference to the embodiments, to enable those skilled in the art referring to specification Text can be implemented accordingly.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more The presence or addition of a other elements or combinations thereof.
Embodiment 1:
A kind of preparation method of highland barley fine dried noodles, comprising the following steps:
Step 1: by weight, by 50 parts of highland barley flour, 30 portions of wheat flours, 5 parts of oxidative degradation chitosans, 1.5 parts of glutelins Powder, 0.2 part of carragheen, 2 parts of noodles antioxidants, 5 parts of sesame oil are added blender and stir 5 minutes, obtain mixture；The blueness Hui Fen≤0.85%, the fineness degree of highland barley flour are 150 mesh；Shui Fen≤14.5%；Han Sha Liang≤0.02%；
Step 2: by weight, taking 2 portions of edible salts, 1 part of noodle improver, 1 part of dietary alkali, 0.3 part of sucrose-fatty Ester, 1 part of haw thorn extract are added 35 parts of drinking water, stir to being completely dissolved, obtain auxiliary material solution；The noodle improver is city Sell noodle improver；
Step 3: the mixture of step 1 and the auxiliary material solution of step 2 are added in noodles served with soy sauce, sesame butter, etc. machine, stirring and face 45min； It is subsequently placed in ager and cures 30min, curing temperature is 50 DEG C；Vermicelli molding machine is added after curing, by multiple tracks roll pressure Molding vermicelli are dried in flat molding: the vermicelli after drying being cut, highland barley fine dried noodles are obtained；
The step of drying are as follows: for control drying temperature first at 25 DEG C, pressure is normal pressure, time 45min；Then control temperature For degree at 40 DEG C, humidity 70%, pressure is normal pressure, time 45min；At 40 DEG C, pressure control exists control temperature later 600mmHg, time 150min；Finally for control temperature at 25 DEG C, pressure is normal pressure, time 45min.
Embodiment 2:
A kind of preparation method of highland barley fine dried noodles, comprising the following steps:
Step 1: by weight, by 40 parts of highland barley flour, 25 portions of wheat flours, 4 parts of oxidative degradation chitosans, 1 part of glutelin Powder, 0.2 part of carragheen, 1.5 parts of noodles antioxidants, 5 parts of sesame oil are added blender and stir 5 minutes, obtain mixture；It is described The ash of highland barley flour point≤0.85%, fineness degree are 150 mesh；Shui Fen≤14.5%；Han Sha Liang≤0.02%；
Step 2: by weight, taking 3 portions of edible salts, 2 parts of noodle improvers, 1.5 parts of dietary alkalis, 0.2 part of sucrose-fatty Ester, 0.5 part of haw thorn extract are added 30 parts of drinking water, stir to being completely dissolved, obtain auxiliary material solution；The noodle improver is Commercially available noodle improver；
Step 3: the mixture of step 1 and the auxiliary material solution of step 2 are added in noodles served with soy sauce, sesame butter, etc. machine, stirring and face 30min； It is subsequently placed in ager and cures 20min, curing temperature is 45 DEG C；Vermicelli molding machine is added after curing, by multiple tracks roll pressure Molding vermicelli are dried in flat molding: the vermicelli after drying being cut, highland barley fine dried noodles are obtained；
The step of drying are as follows: for control drying temperature first at 20 DEG C, pressure is normal pressure, time 40min；Then control temperature For degree at 38 DEG C, humidity 50%, pressure is normal pressure, time 40min；At 35 DEG C, pressure control exists control temperature later 500mmHg, time 120min；Finally for control temperature at 20 DEG C, pressure is normal pressure, time 40min.
Embodiment 3:
A kind of preparation method of highland barley fine dried noodles, comprising the following steps:
Step 1: by weight, by 50 parts of highland barley flour, 30 portions of wheat flours, 5 parts of oxidative degradation chitosans, 1.5 parts of glutelins Powder, 0.2 part of carragheen, 2 parts of noodles antioxidants, 5 parts of sesame oil are added blender and stir 5 minutes, obtain mixture；The blueness Hui Fen≤0.85%, the fineness degree of highland barley flour are 150 mesh；Shui Fen≤14.5%；Han Sha Liang≤0.02%；
Step 2: by weight, taking 2 portions of edible salts, 1 part of noodle improver, 1 part of dietary alkali, 0.3 part of sucrose-fatty Ester, 1 part of haw thorn extract are added 35 parts of drinking water, stir to being completely dissolved, obtain auxiliary material solution；The noodle improver is city Sell noodle improver；
Step 3: the mixture of step 1 and the auxiliary material solution of step 2 are added in noodles served with soy sauce, sesame butter, etc. machine, stirring and face 45min； It is subsequently placed in ager and cures 30min, curing temperature is 50 DEG C；Vermicelli molding machine is added after curing, by multiple tracks roll pressure Molding vermicelli are dried in flat molding: the vermicelli after drying being cut, highland barley fine dried noodles are obtained；
The step of drying are as follows: for control drying temperature first at 25 DEG C, pressure is normal pressure, time 45min；Then control temperature For degree at 40 DEG C, humidity 70%, pressure is normal pressure, time 45min；At 40 DEG C, pressure control exists control temperature later 600mmHg, time 150min；Finally for control temperature at 25 DEG C, pressure is normal pressure, time 45min；
The oxidative degradation chitosan the preparation method comprises the following steps: by weight, take 10 parts of chitosans that 120 parts of mass fractions are added To stir 60min, chitosan solution being obtained, with the speed of 150mL/min in chitosan solution in 8% acetic acid aqueous solution It is passed through ozone, the time for being passed through ozone is 90min, after being passed through ozone, carries out laser to chitosan solution using laser Processing, then uses ethanol precipitation, and drying obtains oxidative degradation chitosan；The laser is Nd:YAG solid state laser, wave A length of 532nm, repetition rate 15Hz, pulse width 15ns, power 100mJ/pulse, spot diameter 1.5mm are used The time that Nd:YAG solid state laser carries out laser treatment is 3min.
Embodiment 4:
A kind of preparation method of highland barley fine dried noodles, comprising the following steps:
Step 1: by weight, by 40 parts of highland barley flour, 25 portions of wheat flours, 4 parts of oxidative degradation chitosans, 1 part of glutelin Powder, 0.2 part of carragheen, 1.5 parts of noodles antioxidants, 5 parts of sesame oil are added blender and stir 5 minutes, obtain mixture；It is described The ash of highland barley flour point≤0.85%, fineness degree are 150 mesh；Shui Fen≤14.5%；Han Sha Liang≤0.02%；
Step 2: by weight, taking 3 portions of edible salts, 2 parts of noodle improvers, 1.5 parts of dietary alkalis, 0.2 part of sucrose-fatty Ester, 0.5 part of haw thorn extract are added 30 parts of drinking water, stir to being completely dissolved, obtain auxiliary material solution；The noodle improver is Commercially available noodle improver；
Step 3: the mixture of step 1 and the auxiliary material solution of step 2 are added in noodles served with soy sauce, sesame butter, etc. machine, stirring and face 30min； It is subsequently placed in ager and cures 20min, curing temperature is 45 DEG C；Vermicelli molding machine is added after curing, by multiple tracks roll pressure Molding vermicelli are dried in flat molding: the vermicelli after drying being cut, highland barley fine dried noodles are obtained；
The step of drying are as follows: for control drying temperature first at 20 DEG C, pressure is normal pressure, time 40min；Then control temperature For degree at 38 DEG C, humidity 50%, pressure is normal pressure, time 40min；At 35 DEG C, pressure control exists control temperature later 500mmHg, time 120min；Finally for control temperature at 20 DEG C, pressure is normal pressure, time 40min；
The oxidative degradation chitosan the preparation method comprises the following steps: by weight, take 8 parts of chitosans that 100 parts of mass fractions are added To stir 60min, chitosan solution being obtained, with the speed of 120mL/min in chitosan solution in 8% acetic acid aqueous solution It is passed through ozone, the time for being passed through ozone is 90min, after being passed through ozone, using carbon dioxide laser to chitosan solution Laser treatment is carried out, ethanol precipitation is then used, drying obtains oxidative degradation chitosan；The laser of the carbon dioxide laser Power is 10W, wavelength 10.6um, spot diameter 2mm, and carbon dioxide laser emits dipulse, out when light between be 90ms, interval Time is 90ms, and single pulse energy is 1.6kJ.
Embodiment 5:
A kind of preparation method of highland barley fine dried noodles, comprising the following steps:
Step 1: by weight, by 50 parts of highland barley flour, 30 portions of wheat flours, 5 parts of oxidative degradation chitosans, 1.5 parts of glutelins Powder, 0.2 part of carragheen, 2 parts of noodles antioxidants, 5 parts of sesame oil are added blender and stir 5 minutes, obtain mixture；The blueness Hui Fen≤0.85%, the fineness degree of highland barley flour are 150 mesh；Shui Fen≤14.5%；Han Sha Liang≤0.02%；
Step 2: by weight, taking 2 portions of edible salts, 1 part of noodle improver, 1 part of dietary alkali, 0.3 part of sucrose-fatty Ester, 1 part of haw thorn extract are added 35 parts of drinking water, stir to being completely dissolved, obtain auxiliary material solution；
Step 3: the mixture of step 1 and the auxiliary material solution of step 2 are added in noodles served with soy sauce, sesame butter, etc. machine, stirring and face 45min； It is subsequently placed in ager and cures 30min, curing temperature is 50 DEG C；Vermicelli molding machine is added after curing, by multiple tracks roll pressure Molding vermicelli are dried in flat molding: the vermicelli after drying being cut, highland barley fine dried noodles are obtained；
The step of drying are as follows: for control drying temperature first at 25 DEG C, pressure is normal pressure, time 45min；Then control temperature For degree at 40 DEG C, humidity 70%, pressure is normal pressure, time 45min；At 40 DEG C, pressure control exists control temperature later 600mmHg, time 150min；Finally for control temperature at 25 DEG C, pressure is normal pressure, time 45min；
The noodle improver includes the raw material composition of following parts by weight: 5 parts of gelatin, 3 parts of inulin, 1.5 parts of stearoyl creams 8 parts, 1.5 parts sour calcium, 2 parts of sodium dihydrogen phosphates, 2 parts of xylitols, olive oil tea polyphenols；
The noodles antioxidant the preparation method comprises the following steps: taking 10 parts of inulin, 3 parts of konjaku glucomannans, 1 part of glycerol, 0.3 part Calcium chloride and 30 parts of water are placed in the sealing container with stirring, and being passed through nitrogen thereto is saturated nitrogen, then holds the sealing Device, which is placed in the electron accelerator of 1.5MeV, 30mA, carries out irradiation stir process, obtains noodles antioxidant；The irradiation uses Radiation dose rate be 100kGy/h, irradiation dose 400kGy, mixing speed 100r/min.
Embodiment 6:
A kind of preparation method of highland barley fine dried noodles, comprising the following steps:
Step 1: by weight, by 40 parts of highland barley flour, 25 portions of wheat flours, 4 parts of oxidative degradation chitosans, 1 part of glutelin Powder, 0.2 part of carragheen, 1.5 parts of noodles antioxidants, 5 parts of sesame oil are added blender and stir 5 minutes, obtain mixture；It is described The ash of highland barley flour point≤0.85%, fineness degree are 150 mesh；Shui Fen≤14.5%；Han Sha Liang≤0.02%；
Step 2: by weight, taking 3 portions of edible salts, 2 parts of noodle improvers, 1.5 parts of dietary alkalis, 0.2 part of sucrose-fatty Ester, 0.5 part of haw thorn extract are added 30 parts of drinking water, stir to being completely dissolved, obtain auxiliary material solution；The noodle improver is Commercially available noodle improver；
Step 3: the mixture of step 1 and the auxiliary material solution of step 2 are added in noodles served with soy sauce, sesame butter, etc. machine, stirring and face 30min； It is subsequently placed in ager and cures 20min, curing temperature is 45 DEG C；Vermicelli molding machine is added after curing, by multiple tracks roll pressure Molding vermicelli are dried in flat molding: the vermicelli after drying being cut, highland barley fine dried noodles are obtained；
The step of drying are as follows: for control drying temperature first at 20 DEG C, pressure is normal pressure, time 40min；Then control temperature For degree at 38 DEG C, humidity 50%, pressure is normal pressure, time 40min；At 35 DEG C, pressure control exists control temperature later 500mmHg, time 120min；Finally for control temperature at 20 DEG C, pressure is normal pressure, time 40min；
The noodle improver includes the raw material composition of following parts by weight: 4 parts of gelatin, 2 parts of inulin, 1 part of stearoyl lactylates 6 parts, 1 part calcium, 2 parts of sodium dihydrogen phosphates, 1 part of xylitol, olive oil tea polyphenols；
The noodles antioxidant the preparation method comprises the following steps: taking 7 parts of inulin, 2 parts of konjaku glucomannans, 1 part of glycerol, 0.3 part Calcium chloride and 25 parts of water are placed in the sealing container with stirring, and being passed through nitrogen thereto is saturated nitrogen, then holds the sealing Device, which is placed in the electron accelerator of 1.5MeV, 30mA, carries out irradiation stir process, obtains noodles antioxidant；The irradiation uses Radiation dose rate be 100kGy/h, irradiation dose 200kGy, mixing speed 100r/min.
Embodiment 7:
A kind of preparation method of highland barley fine dried noodles, comprising the following steps:
Step 1: by weight, by 50 parts of highland barley flour, 30 portions of wheat flours, 5 parts of oxidative degradation chitosans, 1.5 parts of glutelins Powder, 0.2 part of carragheen, 2 parts of noodles antioxidants, 5 parts of sesame oil are added blender and stir 5 minutes, obtain mixture；The blueness Hui Fen≤0.85%, the fineness degree of highland barley flour are 150 mesh；Shui Fen≤14.5%；Han Sha Liang≤0.02%；
Step 2: by weight, taking 2 portions of edible salts, 1 part of noodle improver, 1 part of dietary alkali, 0.3 part of sucrose-fatty Ester, 1 part of haw thorn extract are added 35 parts of drinking water, stir to being completely dissolved, obtain auxiliary material solution；
Step 3: the mixture of step 1 and the auxiliary material solution of step 2 are added in noodles served with soy sauce, sesame butter, etc. machine, stirring and face 45min； It is subsequently placed in ager and cures 30min, curing temperature is 50 DEG C；Vermicelli molding machine is added after curing, by multiple tracks roll pressure Molding vermicelli are dried in flat molding: the vermicelli after drying being cut, highland barley fine dried noodles are obtained；
The step of drying are as follows: for control drying temperature first at 25 DEG C, pressure is normal pressure, time 45min；Then control temperature For degree at 40 DEG C, humidity 70%, pressure is normal pressure, time 45min；At 40 DEG C, pressure control exists control temperature later 600mmHg, time 150min；Finally for control temperature at 25 DEG C, pressure is normal pressure, time 45min；
The oxidative degradation chitosan the preparation method comprises the following steps: by weight, take 10 parts of chitosans that 120 parts of mass fractions are added To stir 60min, chitosan solution being obtained, with the speed of 150mL/min in chitosan solution in 8% acetic acid aqueous solution It is passed through ozone, the time for being passed through ozone is 90min, after being passed through ozone, carries out laser to chitosan solution using laser Processing, then uses ethanol precipitation, and drying obtains oxidative degradation chitosan；The laser is Nd:YAG solid state laser, wave A length of 532nm, repetition rate 15Hz, pulse width 15ns, power 100mJ/pulse, spot diameter 1.5mm are used The time that Nd:YAG solid state laser carries out laser treatment is 3min；
The noodle improver includes the raw material composition of following parts by weight: 5 parts of gelatin, 3 parts of inulin, 1.5 parts of stearoyl creams 8 parts, 1.5 parts sour calcium, 2 parts of sodium dihydrogen phosphates, 2 parts of xylitols, olive oil tea polyphenols；
The noodles antioxidant the preparation method comprises the following steps: taking 10 parts of inulin, 3 parts of konjaku glucomannans, 1 part of glycerol, 0.3 part Calcium chloride and 30 parts of water are placed in the sealing container with stirring, and being passed through nitrogen thereto is saturated nitrogen, then holds the sealing Device, which is placed in the electron accelerator of 1.5MeV, 30mA, carries out irradiation stir process, obtains noodles antioxidant；The irradiation uses Radiation dose rate be 100kGy/h, irradiation dose 400kGy, mixing speed 100r/min.
Embodiment 8:
A kind of preparation method of highland barley fine dried noodles, comprising the following steps:
Step 1: by weight, by 40 parts of highland barley flour, 25 portions of wheat flours, 4 parts of oxidative degradation chitosans, 1 part of glutelin Powder, 0.2 part of carragheen, 1.5 parts of noodles antioxidants, 5 parts of sesame oil are added blender and stir 5 minutes, obtain mixture；It is described The ash of highland barley flour point≤0.85%, fineness degree are 150 mesh；Shui Fen≤14.5%；Han Sha Liang≤0.02%；
Step 2: by weight, taking 3 portions of edible salts, 2 parts of noodle improvers, 1.5 parts of dietary alkalis, 0.2 part of sucrose-fatty Ester, 0.5 part of haw thorn extract are added 30 parts of drinking water, stir to being completely dissolved, obtain auxiliary material solution；
Step 3: the mixture of step 1 and the auxiliary material solution of step 2 are added in noodles served with soy sauce, sesame butter, etc. machine, stirring and face 30min； It is subsequently placed in ager and cures 20min, curing temperature is 45 DEG C；Vermicelli molding machine is added after curing, by multiple tracks roll pressure Molding vermicelli are dried in flat molding: the vermicelli after drying being cut, highland barley fine dried noodles are obtained；
The step of drying are as follows: for control drying temperature first at 20 DEG C, pressure is normal pressure, time 40min；Then control temperature For degree at 38 DEG C, humidity 50%, pressure is normal pressure, time 40min；At 35 DEG C, pressure control exists control temperature later 500mmHg, time 120min；Finally for control temperature at 20 DEG C, pressure is normal pressure, time 40min；
The oxidative degradation chitosan the preparation method comprises the following steps: by weight, take 8 parts of chitosans that 100 parts of mass fractions are added To stir 60min, chitosan solution being obtained, with the speed of 120mL/min in chitosan solution in 8% acetic acid aqueous solution It is passed through ozone, the time for being passed through ozone is 90min, after being passed through ozone, using carbon dioxide laser to chitosan solution Laser treatment is carried out, ethanol precipitation is then used, drying obtains oxidative degradation chitosan；The laser of the carbon dioxide laser Power is 10W, wavelength 10.6um, spot diameter 2mm, and carbon dioxide laser emits dipulse, out when light between be 90ms, interval Time is 90ms, and single pulse energy is 1.6kJ；
The noodle improver includes the raw material composition of following parts by weight: 4 parts of gelatin, 2 parts of inulin, 1 part of stearoyl lactylates 6 parts, 1 part calcium, 2 parts of sodium dihydrogen phosphates, 1 part of xylitol, olive oil tea polyphenols；
The noodles antioxidant the preparation method comprises the following steps: taking 7 parts of inulin, 2 parts of konjaku glucomannans, 1 part of glycerol, 0.3 part Calcium chloride and 25 parts of water are placed in the sealing container with stirring, and being passed through nitrogen thereto is saturated nitrogen, then holds the sealing Device, which is placed in the electron accelerator of 1.5MeV, 30mA, carries out irradiation stir process, obtains noodles antioxidant；The irradiation uses Radiation dose rate be 100kGy/h, irradiation dose 200kGy, mixing speed 100r/min.
Table 1 shows the performance test of the highland barley fine dried noodles of the preparation of the embodiment of the present invention 1~8, testing standard LS/T212- 2014, as it can be seen from table 1 blueness can be significantly improved using oxidative degradation chitosan prepared by the present invention and noodle improver The properties of highland barley vermicelli.
Table 1
The resistance to compression oxidation susceptibility of vermicelli is verified by the infested situation of highland barley fine dried noodles at different conditions, table 2 shows reality Infested situation of the highland barley fine dried noodles of the preparation of example 1~8 under different storage times is applied, from table 2 it can be seen that providing using the present invention Noodles antioxidant can significantly reduce infested situation, the highland barley fine dried noodles of preparation have good antioxygenic property.
Table 2
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited In specific details and example shown and described herein.

Claims (10)

1. a kind of preparation method of highland barley fine dried noodles, which comprises the following steps:
Step 1: by weight, by 30~50 parts of highland barley flour, 20~30 portions of wheat flours, 3~5 parts of oxidative degradation chitosans, 0.5~1.5 part of Gluten, 0.1~0.2 part of carragheen, 1~2 part of noodles antioxidant, 3~5 parts of sesame oil are added blender and stir 3~5min is mixed, mixture is obtained；
Step 2: by weight, taking 2~3 portions of edible salts, 1~2 part of noodle improver, 1~2 part of dietary alkali, 0.1~0.3 part of sugarcane Sugar fatty acid ester, 0.5~1 part of haw thorn extract are added 25~35 parts of drinking water, stir to being completely dissolved, obtain auxiliary material solution；
Step 3: the mixture of step 1 and the auxiliary material solution of step 2 are added in noodles served with soy sauce, sesame butter, etc. machine, stirring and 30~45min of face； It is subsequently placed in 15~30min of curing in ager, curing temperature is 40~50 DEG C；Vermicelli molding machine is added after curing, through excessive Road roll flattening molding, molding vermicelli are dried: the vermicelli after drying being cut, highland barley fine dried noodles are obtained.
2. the preparation method of highland barley fine dried noodles as described in claim 1, which is characterized in that the ash of the highland barley flour point≤ 0.85%, fineness degree is 150~200 mesh；Shui Fen≤14.5%；Han Sha Liang≤0.02%.
3. the preparation method of highland barley fine dried noodles as described in claim 1, which is characterized in that the preparation of the oxidative degradation chitosan Method are as follows: by weight, take 5~10 parts of chitosans to be added in the acetic acid aqueous solution that 100~120 parts of mass fractions are 8%, stirring 30~60min obtains chitosan solution, is passed through ozone in chitosan solution with the speed of 120~150mL/min, is passed through smelly The time of oxygen is 90min, after being passed through ozone, carries out laser treatment to chitosan solution using laser, then uses ethyl alcohol Precipitating, drying, obtains oxidative degradation chitosan.
4. the preparation method of highland barley fine dried noodles as claimed in claim 3, which is characterized in that the laser swashs for Nd:YAG solid Light device, green (light) laser, ultraviolet laser, optical fiber laser, any one in carbon dioxide laser.
5. the preparation method of highland barley fine dried noodles as claimed in claim 4, which is characterized in that the wave of the Nd:YAG solid state laser A length of 532nm or 1064nm, repetition rate is 5~25Hz, pulse width is 10~20ns, power be 50~150mJ/pulse, 1~2mm of spot diameter uses Nd:YAG solid state laser to carry out the time of laser treatment as 1~3min.
6. the preparation method of highland barley fine dried noodles as claimed in claim 4, which is characterized in that the laser of the carbon dioxide laser Power is 10W, wavelength 10.6um, 1.5~2.5mm of spot diameter, and carbon dioxide laser emits dipulse, out when light between be 90ms, interval time 90ms, single pulse energy are 1.5~2kJ.
7. the preparation method of highland barley fine dried noodles as described in claim 1, which is characterized in that the noodle improver includes following heavy Measure part raw material composition: 3~5 parts of gelatin, 1~3 part of inulin, 0.5~1.5 part of stearyl lactate, 1~2 part of sodium dihydrogen phosphate, 5~8 parts, 0.5~1.5 part 1~2 part of xylitol, olive oil tea polyphenols.
8. the preparation method of highland barley fine dried noodles as described in claim 1, which is characterized in that the preparation side of the noodles antioxidant Method are as follows: take 5~10 parts of inulin, 1~3 part of konjaku glucomannan, 0.5~1 part of glycerol, 0.1~0.3 part of calcium chloride and 20~30 parts Water is placed in the sealing container with stirring, and being passed through nitrogen thereto is saturated nitrogen, is then placed in the sealing container Irradiation stir process is carried out in the electron accelerator of 1.5MeV, 30mA, obtains noodles antioxidant.
9. the preparation method of highland barley fine dried noodles as claimed in claim 8, which is characterized in that the radiation dose rate that the irradiation uses For 100~200kGy/h, irradiation dose is 200~400kGy, mixing speed 100r/min.
10. the preparation method of highland barley fine dried noodles as described in claim 1, which is characterized in that in the step 3, the step of drying Are as follows: for control drying temperature at 15~25 DEG C, pressure is normal pressure first, and the time is 30~45min；Then control temperature is 35~40 DEG C, humidity is 40%~70%, and pressure is normal pressure, and the time is 30~45min；Control temperature is at 30~40 DEG C later, pressure control For system in 200mmHg~600mmHg, the time is 120~150min；Finally for control temperature at 15 DEG C~25 DEG C, pressure is normal pressure, when Between be 30~45min.
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Application publication date: 20190329