CN110810720A - Convenient instant coarse cereal wet noodles and preparation method thereof - Google Patents
Convenient instant coarse cereal wet noodles and preparation method thereof Download PDFInfo
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- CN110810720A CN110810720A CN201911200186.4A CN201911200186A CN110810720A CN 110810720 A CN110810720 A CN 110810720A CN 201911200186 A CN201911200186 A CN 201911200186A CN 110810720 A CN110810720 A CN 110810720A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- 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
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- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- 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
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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
- A23L7/113—Parboiled or instant pasta
-
- 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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- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
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Abstract
The invention discloses convenient and instant coarse cereal wet noodles, which comprise the following raw materials: high gluten flour, low gluten flour, brown rice, coix seed, red bean, Chinese yam, water, lactic acid solution, sodium carbonate and salt. The noodles added with the coarse cereals have the advantages that the contents of protein, dietary fiber, polyunsaturated fatty acid and vitamin are all improved, the preparation of the noodles adopts the processes of extrusion, curing, forming and the like, the advantages of fast food of instant noodles and high moisture content of wet noodles are combined, and the noodles have convenience, taste and quality. The preparation process is relatively simple, the operation is convenient, and the large-scale production is easy to carry out.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a convenient instant coarse cereal wet noodle and a preparation method thereof.
Background
With the continuous improvement of the living standard of urban and rural residents in China, the nutritional appeal willingness of people to food is continuously enhanced, the traditional commercially available instant noodles mostly adopt high-precision wheat flour, are fried into cakes to be stored, have single taste and components, have the nutrition which cannot meet the requirement of balanced nutrition advocated by modern diet, and have survey reports to show that the fried instant noodles and the dried noodles with greatly reduced fragrance and mouthfeel after being air-dried for a long time are gradually faded out of dining tables of people, and the nutritional and healthy fresh and wet noodles are increasingly favored by consumers.
The brown rice has rich nutrition, retains more nutrients because the cortex and embryo are not removed, contains rich nutrients such as vitamins, minerals, proteins, dietary fibers and phenols and other bioactive substances, and has multiple biological functions of resisting oxidation and preventing degenerative diseases. Red bean rich in vitamin B1、B2Protein and various mineral substances, and contains rich dietary fiber, and has good effects of loosening bowel to relieve constipation, lowering blood pressure, reducing blood lipid, and regulating blood sugar; the red bean, named as red bean, recorded in the compendium of materia medica, is mild and cool in nature, sweet in taste, diuretic, capable of invigorating stomach, promoting the production of body fluid, eliminating dampness and tonifying qi, and is a good medicinal and health food. The Coicis semen contains saccharide, fatty oil, and amino acids (such as leucine, lysine, arginine, tyrosine, arginine, etc.). In addition, it also contains coixol and vitamin B1，According to the traditional Chinese medicine, the coix seed is sweet in nature, light in taste and slightly cold in nature, has the effects of promoting diuresis and reducing edema, tonifying spleen and removing dampness, relaxing muscles and tendons and removing arthralgia, clearing heat and expelling pus and the like, and is a commonly used diuresis-inducing and dampness-excreting medicine. Coix seed is a beauty food, and can keep the skin of a human body to be glossy and fine after being eaten frequently. The Chinese yam contains a large amount of vegetable protein, and contains abundant natural nutrient components such as Chinese yam amylase, polyphenol oxidase, various minerals and vitamins beneficial to human bodies, besides, mucus protein is the most important in the Chinese yam, and the mucus protein not only can regulate blood sugar and prevent blood sugar rise, but also can clear cholesterol and fat on the blood vessel wall, can prevent blood vessel aging, can improve body immunity and reduce cancer.
Therefore, the convenient instant coarse cereal wet noodles with the nutrition and health care functions, convenient eating and mouthfeel are provided, and the problems of low protein content and unbalanced nutrition of the traditional convenient instant noodles are solved.
Disclosure of Invention
Based on the technical scheme, the invention aims to realize the following technical scheme:
the invention firstly provides convenient instant coarse cereal wet noodles, which comprise the following components: high gluten flour, low gluten flour, brown rice, coix seed, red bean, Chinese yam, water, lactic acid solution, sodium carbonate and salt.
The convenient and instant coarse cereal wet noodles comprise the following raw materials in parts by weight: 180-250 parts of high-gluten flour, 300-350 parts of low-gluten flour, 30-50 parts of brown rice, 15-25 parts of coix seed, 15-30 parts of red bean, 15-30 parts of Chinese yam, 25-40 parts of water, 1-5 parts of lactic acid solution, 0.2-0.8 part of sodium carbonate and 2-6 parts of salt.
The convenient and instant coarse cereal wet noodles comprise the following raw materials in parts by weight: 190-230 parts of high gluten flour, 310-340 parts of low gluten flour, 35-48 parts of brown rice, 16-23 parts of coix seed, 17-28 parts of red bean, 16-28 parts of Chinese yam, 28-38 parts of water, 2-4 parts of lactic acid solution, 0.3-0.7 part of sodium carbonate and 3-5 parts of salt.
The invention also provides a preparation method of the convenient instant coarse cereal wet noodles, which comprises the following steps:
(1) cleaning raw materials: selecting brown rice, coix seed and red bean which are not mildewed, damaged by worms and broken into particles, washing the surface of the Chinese yam with floating soil in clear water, and peeling for later use;
(2) preparing brown rice powder: rinsing the brown rice with distilled water, placing the brown rice on a steamer, steaming the brown rice for 30-60 minutes in boiling water, then placing the brown rice in a hot air drying oven at 60 ℃ for drying, and keeping the water content at 23.5-35.5% to obtain a material 1; putting the material 1 into a feed inlet of a pulverizer, adding a filter sieve into the pulverizer to obtain a pulverized material 2, pouring the material 2 into a stirrer to be stirred to obtain a material 3, performing puffing treatment on the stirred material 3 by using a puffing machine, preheating the puffing machine at the temperature of 95-150 ℃, and adjusting the rotating speed of a main machine to obtain puffed particles; putting the obtained puffed particles into an eddy current type air flow crusher for further crushing, and screening the crushed particles through a screen of 150-200 meshes to obtain brown rice powder for later use;
(3) preparing coix seed and red bean powder: grinding the coix seeds and the red beans by using a commercially available traditional Chinese medicine grinding machine, and sieving by using a 200-mesh sieve to obtain a material 4;
(4) pre-curing: pre-curing the material 4 obtained in the step (3) in an extrusion and expansion mode to obtain a material 5;
(5) preparing the Chinese yam mud: cutting Chinese yam into sections, putting the Chinese yam sections into a steamer with boiling water, steaming the Chinese yam sections for 10-20 minutes with strong fire, peeling the steamed Chinese yam sections, putting the peeled Chinese yam sections into a food processor, and beating the Chinese yam sections to obtain Chinese yam paste;
(6) mixing materials: uniformly mixing the brown rice flour obtained in the step (2), the material 5 obtained in the step (4), the yam paste obtained in the step (5), the strong flour, the weak flour, sodium carbonate, salt and water to obtain a material 6;
(7) dough kneading and fermentation: kneading the materials 6 for 10-20 min to obtain dough, and then transferring the dough into a proofing device for proofing;
(8) extruding and forming: extruding and molding the proofed dough in an extruding device to obtain a material 7;
(9) acid washing: placing the material 7 in a lactic acid solution for soaking, acidifying and cooling for 1-5 minutes;
(10) packaging and sterilizing: cutting the noodles into 25cm, packaging with 230g per serving, and sealing; sterilizing the sealed noodles by irradiation sterilization.
(11) Preparing a seasoning packet: placing 250g of peeled and cleaned garlic cloves into boiling water for blanching for 0.5-1.5 minutes, taking out the garlic cloves
Cutting garlic cloves to obtain minced garlic; taking 120-200 g of linseed oil, heating to 180-200 ℃, putting 50-100 g of chili powder, and frying until the chili powder changes color and has fragrance to obtain chili oil for later use; uniformly mixing 10-20 g of minced garlic, chili oil, white sesame seeds and 40-60 g of salt in the previous step; sterilizing the uniformly mixed seasonings, and sealing and packaging the sterilized seasonings according to 25 g/bag.
(12) Packaging a finished product: packaging the noodle bag subjected to irradiation sterilization and the sterilized seasoning bag into a sterilized vacuum bag, performing vacuum packaging, putting into a suitable composite material packaging bag, and performing heat sealing at normal temperature to obtain the finished product of the instant coarse cereal wet noodles.
Wherein the temperature of the puffing and extruding in the step (4) is 130-180 ℃, and the rotating speed of a screw is 160-210 r/min; the water content of the cured material 5 is 21-28%.
Wherein the temperature for fermentation in the step (7) is 35-45 ℃, and the fermentation duration is 22-38 min.
Wherein, the extrusion temperature in the step (8) is 75-135 ℃, and the rotation speed of the extrusion screw is 77-138 r/min.
Compared with the prior art, the invention has the beneficial effects that:
the invention provides convenient instant coarse cereal wet noodles which have high-quality protein, rich dietary fiber and fresh and tasty taste and a preparation method thereof, and solves the problems that the conventional commercially available convenient instant noodles are single in nutrient content, the loss of vitamins and trace elements in fried cakes is serious, and the mouthfeel is reduced due to long storage life of dry cakes. The instant coarse cereal wet noodles provided by the invention combine the advantages of instant noodles and wet noodles with high moisture content, and have convenience, taste and quality. The noodles added with the coarse cereals have improved contents of protein, dietary fiber, polyunsaturated fatty acid and vitamins, and brown rice can provide amino acids required by human body, and red bean has effects of invigorating stomach, promoting fluid production, and promoting gastrointestinal motility and defecation. The technology of the invention adopts the technologies of extrusion, curing and molding to prepare the noodles, the preparation process is relatively simple, the requirements of people on the noodles can be completely met, and the technology has good prospects in the future development.
Detailed Description
The invention firstly provides convenient instant coarse cereal wet noodles, which comprise the following components: high gluten flour, low gluten flour, brown rice, coix seed, red bean, Chinese yam, water, lactic acid solution, sodium carbonate and salt.
The convenient and instant coarse cereal wet noodles comprise the following raw materials in parts by weight: 180-250 parts of high-gluten flour, 300-350 parts of low-gluten flour, 30-50 parts of brown rice, 15-25 parts of coix seed, 15-30 parts of red bean, 15-30 parts of Chinese yam, 25-40 parts of water, 1-5 parts of lactic acid solution, 0.2-0.8 part of sodium carbonate and 2-6 parts of salt.
The convenient and instant coarse cereal wet noodles comprise the following raw materials in parts by weight: 190-230 parts of high gluten flour, 310-340 parts of low gluten flour, 35-48 parts of brown rice, 16-23 parts of coix seed, 17-28 parts of red bean, 16-28 parts of Chinese yam, 28-38 parts of water, 2-4 parts of lactic acid solution, 0.3-0.7 part of sodium carbonate and 3-5 parts of salt.
The invention also provides a preparation method of the convenient instant coarse cereal wet noodles, which comprises the following steps:
(1) cleaning raw materials: selecting brown rice, coix seed and red bean which are not mildewed, damaged by worms and broken into particles, washing the surface of the Chinese yam with floating soil in clear water, and peeling for later use;
(2) preparing brown rice powder: rinsing the brown rice with distilled water, placing the brown rice on a steamer, steaming the brown rice for 30-60 minutes in boiling water, then placing the brown rice in a hot air drying oven at 60 ℃ for drying, and keeping the water content at 23.5-35.5% to obtain a material 1; putting the material 1 into a feed inlet of a pulverizer, adding a filter sieve into the pulverizer to obtain a pulverized material 2, pouring the material 2 into a stirrer to be stirred to obtain a material 3, performing puffing treatment on the stirred material 3 by using a puffing machine, preheating the puffing machine at the temperature of 95-150 ℃, and adjusting the rotating speed of a main machine to obtain puffed particles; putting the obtained puffed particles into an eddy current type air flow crusher for further crushing, and screening the crushed particles through a screen of 150-200 meshes to obtain brown rice powder for later use;
(3) preparing coix seed and red bean powder: grinding the coix seeds and the red beans by using a commercially available traditional Chinese medicine grinding machine, and sieving by using a 200-mesh sieve to obtain a material 4;
(4) pre-curing: pre-curing the material 4 obtained in the step (3) in an extrusion and extrusion mode, wherein the extrusion and extrusion temperature is 130-180 ℃, and the screw rotation speed is 160-210 r/min; obtaining a material 5, wherein the cured moisture content of the material 5 is 21-28%;
(5) preparing the Chinese yam mud: cutting Chinese yam into sections, putting the Chinese yam sections into a steamer with boiling water, steaming the Chinese yam sections for 10-20 minutes with strong fire, peeling the steamed Chinese yam sections, putting the peeled Chinese yam sections into a food processor, and beating the Chinese yam sections to obtain Chinese yam paste;
(6) mixing materials: uniformly mixing the brown rice flour obtained in the step (2), the material 5 obtained in the step (4), the yam paste obtained in the step (5), the strong flour, the weak flour, sodium carbonate, salt and water to obtain a material 6;
(7) dough kneading and fermentation: kneading the materials 6 for 10-20 min to obtain dough, and then transferring the dough into a proofing device for proofing, wherein the proofing temperature is 35-45 ℃, and the proofing duration is 22-38 min;
(8) extruding and forming: extruding and molding the proofed dough in extrusion equipment, wherein the extrusion temperature is 75-135 ℃, and the rotation speed of an extrusion screw is 77-138 r/min, so as to obtain a material 7;
(9) acid washing: placing the material 7 in a lactic acid solution for soaking, acidifying and cooling for 1-5 minutes;
(10) packaging and sterilizing: cutting the noodles into 25cm, packaging with 230g per serving, and sealing; sterilizing the sealed noodles by irradiation sterilization.
(11) Preparing a seasoning packet: placing 250g of peeled and cleaned garlic cloves into boiling water for blanching for 0.5-1.5 minutes, taking out the garlic cloves
Cutting garlic cloves to obtain minced garlic; taking 120-200 g of linseed oil, heating to 180-200 ℃, putting 50-100 g of chili powder, and frying until the chili powder changes color and has fragrance to obtain chili oil for later use; uniformly mixing 10-20 g of minced garlic, chili oil, white sesame seeds and 40-60 g of salt in the previous step; sterilizing the uniformly mixed seasonings, and sealing and packaging the sterilized seasonings according to 25 g/bag.
(12) Packaging a finished product: packaging the noodle bag and sterilized flavoring bag into sterilized vacuum bag, vacuum packaging, and placing
Putting into a proper composite material packaging bag, and sealing by heat seal at normal temperature to obtain the finished convenient instant coarse cereal wet noodles.
The technical solution of the present invention will be further described in detail with reference to specific embodiments. The following examples are merely illustrative and explanatory of the present invention and should not be construed as limiting the scope of the invention. All the technologies realized based on the above-mentioned contents of the present invention are covered in the protection scope of the present invention.
Unless otherwise indicated, the raw materials and reagents used in the following examples are all commercially available products or can be prepared by known methods.
Example 1
The invention firstly provides convenient and fast wet coarse cereal noodles which comprise the following raw materials in parts by weight: 180 parts of high gluten flour, 300 parts of low gluten flour, 30 parts of brown rice, 15 parts of coix seed, 15 parts of red bean, 15 parts of Chinese yam, 25 parts of water, 1 part of lactic acid solution, 0.2 part of sodium carbonate and 2 parts of salt.
The invention also provides a preparation method of the convenient instant coarse cereal wet noodles, which comprises the following steps:
(1) cleaning raw materials: selecting brown rice, coix seed and red bean which are not mildewed, damaged by worms and broken into particles, washing the surface of the Chinese yam with floating soil in clear water, and peeling for later use;
(2) preparing brown rice powder: rinsing the brown rice with distilled water, placing the brown rice on a steamer, steaming the brown rice for 30 minutes in boiling water, and then placing the brown rice in a hot air drying oven at 60 ℃ for drying to keep the moisture content at 23.5% to obtain a material 1; putting the material 1 into a feed inlet of a pulverizer, adding a filter sieve into the pulverizer to obtain a pulverized material 2, pouring the material 2 into a stirrer to be stirred to obtain a material 3, performing puffing treatment on the stirred material 3 by using a puffing machine, preheating the puffing machine, adjusting the rotating speed of a main machine at the temperature of 95 ℃, and obtaining puffed particles; putting the obtained puffed particles into a vortex type airflow pulverizer for further pulverization, and sieving with a 150-mesh sieve to obtain brown rice powder for later use;
(3) preparing coix seed and red bean powder: grinding the coix seeds and the red beans by using a commercially available traditional Chinese medicine grinding machine, and sieving by using a 200-mesh sieve to obtain a material 4;
(4) pre-curing: pre-curing the material 4 obtained in the step (3) in an extrusion and extrusion mode, wherein the extrusion and extrusion temperature is 130 ℃, and the rotating speed of a screw is 160 revolutions per minute; obtaining a material 5, wherein the cured moisture content of the material 5 is 21%;
(5) preparing the Chinese yam mud: cutting rhizoma Dioscoreae into segments, steaming with strong fire for 10 min in a steamer with boiling water, peeling the steamed rhizoma Dioscoreae, and beating in a food processor to obtain rhizoma Dioscoreae paste;
(6) mixing materials: uniformly mixing the brown rice flour obtained in the step (2), the material 5 obtained in the step (4), the yam paste obtained in the step (5), the strong flour, the weak flour, sodium carbonate, salt and water to obtain a material 6;
(7) dough kneading and fermentation: kneading the materials 6 for 10 minutes to obtain dough, and then transferring the dough into a proofing device for proofing, wherein the proofing temperature is 35 ℃, and the proofing duration is 22 min;
(8) extruding and forming: extruding and molding the proofed dough in an extruding device, wherein the extruding temperature is 75 ℃, and the rotating speed of an extruding screw is 77r/min to obtain a material 7;
(9) acid washing: placing the material 7 in a lactic acid solution for soaking, acidifying and cooling for 1 minute;
(10) packaging and sterilizing: cutting the noodles into 25cm, packaging with 230g per serving, and sealing; sterilizing the sealed noodles by irradiation sterilization.
(11) Preparing a seasoning packet: placing 250g of peeled and cleaned garlic cloves into boiling water for blanching for 0.5 minute, taking out the garlic cloves and then blanching
Cutting garlic cloves to obtain minced garlic; taking 120g of linseed oil, heating to 180 ℃, putting 50g of chili powder, and frying until the chili powder changes color and has fragrance to obtain chili oil for later use; uniformly mixing the minced garlic, the chili oil, 10g of white sesame and 40g of salt; sterilizing the uniformly mixed seasonings, and sealing and packaging the sterilized seasonings according to 25 g/bag.
(12) Packaging a finished product: packaging the noodle bag and sterilized flavoring bag into sterilized vacuum bag, vacuum packaging, and placing
Putting into a proper composite material packaging bag, and sealing by heat seal at normal temperature to obtain the finished convenient instant coarse cereal wet noodles.
Example 2
The invention firstly provides convenient and fast wet coarse cereal noodles which comprise the following raw materials in parts by weight: 250 parts of high gluten flour, 350 parts of low gluten flour, 50 parts of brown rice, 25 parts of coix seed, 30 parts of red bean, 30 parts of Chinese yam, 40 parts of water, 5 parts of lactic acid solution, 0.8 part of sodium carbonate and 6 parts of salt.
The invention also provides a preparation method of the convenient instant coarse cereal wet noodles, which comprises the following steps:
(1) cleaning raw materials: selecting brown rice, coix seed and red bean which are not mildewed, damaged by worms and broken into particles, washing the surface of the Chinese yam with floating soil in clear water, and peeling for later use;
(2) preparing brown rice powder: rinsing the brown rice with distilled water, placing the brown rice on a steamer, steaming the brown rice for 60 minutes in boiling water, and then placing the brown rice in a hot air drying oven at 60 ℃ for drying to keep the moisture content at 35.5% to obtain a material 1; putting the material 1 into a feed inlet of a pulverizer, adding a filter sieve into the pulverizer to obtain a pulverized material 2, pouring the material 2 into a stirrer to be stirred to obtain a material 3, performing puffing treatment on the stirred material 3 by using a puffing machine, preheating the puffing machine, adjusting the rotating speed of a main machine at the temperature of 150 ℃, and obtaining puffed particles; putting the obtained puffed particles into an eddy current type airflow pulverizer for further pulverization, and sieving with a 200-mesh sieve to obtain brown rice powder for later use;
(3) preparing coix seed and red bean powder: grinding the coix seeds and the red beans by using a commercially available traditional Chinese medicine grinding machine, and sieving by using a 200-mesh sieve to obtain a material 4;
(4) pre-curing: pre-curing the material 4 obtained in the step (3) in an extrusion and extrusion mode, wherein the extrusion and extrusion temperature is 180 ℃, and the rotating speed of a screw is 210 revolutions per minute; obtaining a material 5, wherein the cured moisture content of the material 5 is 28%;
(5) preparing the Chinese yam mud: cutting Chinese yam into sections, putting the Chinese yam sections into a steamer with boiling water, steaming the Chinese yam sections for 10-20 minutes with strong fire, peeling the steamed Chinese yam sections, putting the peeled Chinese yam sections into a food processor, and beating the Chinese yam sections to obtain Chinese yam paste;
(6) mixing materials: uniformly mixing the brown rice flour obtained in the step (2), the material 5 obtained in the step (4), the yam paste obtained in the step (5), the strong flour, the weak flour, sodium carbonate, salt and water to obtain a material 6;
(7) dough kneading and fermentation: kneading the materials 6 for 20min to obtain dough, and then fermenting the dough in a fermentation device at 45 deg.C for 38 min;
(8) extruding and forming: extruding and molding the proofed dough in an extruding device, wherein the extruding temperature is 135 ℃, and the rotating speed of an extruding screw is 138r/min, so as to obtain a material 7;
(9) acid washing: placing the material 7 in a lactic acid solution for soaking, acidifying and cooling for 5 minutes;
(10) packaging and sterilizing: cutting the noodles into 25cm, packaging with 230g per serving, and sealing; sterilizing the sealed noodles by irradiation sterilization.
(11) Preparing a seasoning packet: placing 250g of peeled and cleaned garlic cloves into boiling water for blanching for 1.5 minutes, taking out the garlic cloves
Cutting to obtain mashed garlic; taking 200g of linseed oil, heating to 180-200 ℃, putting 100g of chili powder, and frying until the chili powder changes color and has fragrance to obtain chili oil for later use; uniformly mixing 20g of minced garlic, chili oil, white sesame seeds and 60g of salt in the previous step; sterilizing the uniformly mixed seasonings, and sealing and packaging the sterilized seasonings according to 25 g/bag.
(12) Packaging a finished product: packaging the noodle bag and sterilized flavoring bag into sterilized vacuum bag, vacuum packaging, and placing
Putting into a proper composite material packaging bag, and sealing by heat seal at normal temperature to obtain the finished convenient instant coarse cereal wet noodles.
Example 3
The invention firstly provides convenient and fast wet coarse cereal noodles which comprise the following raw materials in parts by weight: 200 parts of strong flour, 310 parts of low-gluten flour, 40 parts of brown rice, 20 parts of coix seed, 25 parts of red bean, 18 parts of Chinese yam, 35 parts of water, 3 parts of lactic acid solution, 0.6 part of sodium carbonate and 5 parts of salt.
The invention also provides a preparation method of the convenient instant coarse cereal wet noodles, which comprises the following steps:
(1) cleaning raw materials: selecting brown rice, coix seed and red bean which are not mildewed, damaged by worms and broken into particles, washing the surface of the Chinese yam with floating soil in clear water, and peeling for later use;
(2) preparing brown rice powder: rinsing the brown rice with distilled water, placing the brown rice on a steamer, steaming the brown rice for 50 minutes in boiling water, and then placing the brown rice in a hot air drying oven at 60 ℃ for drying to keep the moisture content at 32.5% to obtain a material 1; putting the material 1 into a feed inlet of a pulverizer, adding a filter sieve into the pulverizer to obtain a pulverized material 2, pouring the material 2 into a stirrer to be stirred to obtain a material 3, performing puffing treatment on the stirred material 3 by using a puffing machine, preheating the puffing machine, adjusting the rotating speed of a main machine at the temperature of 120 ℃, and obtaining puffed particles; putting the obtained puffed particles into an eddy current type airflow pulverizer for further pulverization, and sieving with a 200-mesh sieve to obtain brown rice powder for later use;
(3) preparing coix seed and red bean powder: grinding the coix seeds and the red beans by using a commercially available traditional Chinese medicine grinding machine, and sieving by using a 200-mesh sieve to obtain a material 4;
(4) pre-curing: pre-curing the material 4 obtained in the step (3) in an extrusion and extrusion mode, wherein the extrusion and extrusion temperature is 150 ℃, and the rotating speed of a screw is 180 r/min; obtaining a material 5, wherein the cured moisture content of the material 5 is 26%;
(5) preparing the Chinese yam mud: cutting rhizoma Dioscoreae into segments, steaming with strong fire for 15min, peeling, and beating to obtain rhizoma Dioscoreae paste;
(6) mixing materials: uniformly mixing the brown rice flour obtained in the step (2), the material 5 obtained in the step (4), the yam paste obtained in the step (5), the strong flour, the weak flour, sodium carbonate, salt and water to obtain a material 6;
(7) dough kneading and fermentation: kneading the materials 6 for 15min to obtain dough, and then fermenting the dough in a fermentation device at 40 deg.C for 30 min;
(8) extruding and forming: extruding and molding the proofed dough in an extruding device, wherein the extruding temperature is 112 ℃, and the rotating speed of an extruding screw is 120r/min, so as to obtain a material 7;
(9) acid washing: placing the material 7 in a lactic acid solution for soaking, acidifying and cooling for 3 minutes;
(10) packaging and sterilizing: cutting the noodles into 25cm, packaging with 230g per serving, and sealing; sterilizing the sealed noodles by irradiation sterilization.
(11) Preparing a seasoning packet: placing 250g of peeled and cleaned garlic cloves into boiling water for blanching for 1.2 minutes, taking out the garlic cloves
Cutting garlic cloves to obtain minced garlic; taking 180g of linseed oil, heating to 190 ℃, putting 80g of chili powder, and frying until the chili powder changes color and has fragrance to obtain chili oil for later use; uniformly mixing the minced garlic, the chili oil, 15g of white sesame and 50g of salt; sterilizing the uniformly mixed seasonings, and sealing and packaging the sterilized seasonings according to 25 g/bag.
(12) Packaging a finished product: packaging the noodle bag and sterilized flavoring bag into sterilized vacuum bag, vacuum packaging, and placing
Putting into a proper composite material packaging bag, and sealing by heat seal at normal temperature to obtain the finished convenient instant coarse cereal wet noodles.
The embodiments of the present invention have been described above. However, the present invention is not limited to the above embodiment. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. The convenient instant coarse cereal wet noodles are characterized by comprising the following components: high gluten flour, low gluten flour, brown rice, coix seed, red bean, Chinese yam, water, lactic acid solution, sodium carbonate and salt.
2. The convenient instant coarse cereal wet noodles as claimed in claim 1, wherein the convenient instant coarse cereal wet noodles comprise the following raw materials in parts by weight: 180-250 parts of high-gluten flour, 300-350 parts of low-gluten flour, 30-50 parts of brown rice, 15-25 parts of coix seed, 15-30 parts of red bean, 15-30 parts of Chinese yam, 25-40 parts of water, 1-5 parts of lactic acid solution, 0.2-0.8 part of sodium carbonate and 2-6 parts of salt.
3. The convenient instant coarse cereal wet noodles as claimed in claim 1, wherein the convenient instant coarse cereal wet noodles comprise the following raw materials in parts by weight: 190-230 parts of high gluten flour, 310-340 parts of low gluten flour, 35-48 parts of brown rice, 16-23 parts of coix seed, 17-28 parts of red bean, 16-28 parts of Chinese yam, 28-38 parts of water, 2-4 parts of lactic acid solution, 0.3-0.7 part of sodium carbonate and 3-5 parts of salt.
4. A method for preparing the instant wet coarse cereal noodles according to any one of claims 1 to 3, which is characterized by comprising the following steps:
(1) cleaning raw materials: selecting brown rice, coix seed and red bean which are not mildewed, damaged by worms and broken into particles, washing the surface of the Chinese yam with floating soil in clear water, and peeling for later use;
(2) preparing brown rice powder: rinsing the brown rice with distilled water, placing the brown rice on a steamer, steaming the brown rice for 30-60 minutes in boiling water, then placing the brown rice in a hot air drying oven at 60 ℃ for drying, and keeping the water content at 23.5-35.5% to obtain a material 1; putting the material 1 into a feed inlet of a pulverizer, adding a filter sieve into the pulverizer to obtain a pulverized material 2, pouring the material 2 into a stirrer to be stirred to obtain a material 3, performing puffing treatment on the stirred material 3 by using a puffing machine, preheating the puffing machine at the temperature of 95-150 ℃, and adjusting the rotating speed of a main machine to obtain puffed particles; putting the obtained puffed particles into an eddy current type air flow crusher for further crushing, and screening the crushed particles through a screen of 150-200 meshes to obtain brown rice powder for later use;
preparing coix seed and red bean powder: grinding the coix seeds and the red beans by using a commercially available traditional Chinese medicine grinding machine, and sieving by using a 200-mesh sieve to obtain a material 4;
pre-curing: pre-curing the material 4 obtained in the step (3) in an extrusion and expansion mode to obtain a material 5;
preparing the Chinese yam mud: cutting Chinese yam into sections, putting the Chinese yam sections into a steamer with boiling water, steaming the Chinese yam sections for 10-20 minutes with strong fire, peeling the steamed Chinese yam sections, putting the peeled Chinese yam sections into a food processor, and beating the Chinese yam sections to obtain Chinese yam paste;
mixing materials: uniformly mixing the brown rice flour obtained in the step (2), the material 5 obtained in the step (4), the yam paste obtained in the step (5), the strong flour, the weak flour, sodium carbonate, salt and water to obtain a material 6;
dough kneading and fermentation: kneading the materials 6 for 10-20 min to obtain dough, and then transferring the dough into a proofing device for proofing;
extruding and forming: extruding and molding the proofed dough in an extruding device to obtain a material 7;
acid washing: placing the material 7 in a lactic acid solution for soaking, acidifying and cooling for 1-5 minutes;
packaging and sterilizing: cutting the noodles into 25cm, packaging with 230g per serving, and sealing; sterilizing the sealed noodles by irradiation sterilization, and preparing a seasoning packet: placing 250g of peeled and cleaned garlic cloves into boiling water, blanching for 0.5-1.5 minutes, taking out the garlic cloves, and chopping the garlic cloves to obtain minced garlic; taking 120-200 g of linseed oil, heating to 180-200 ℃, putting 50-100 g of chili powder, and frying until the chili powder changes color and has fragrance to obtain chili oil for later use; uniformly mixing 10-20 g of minced garlic, chili oil, white sesame seeds and 40-60 g of salt in the previous step; sterilizing the uniformly mixed seasonings, sealing and packaging the sterilized seasonings according to 25 g/bag, and packaging finished products: packaging the noodle bag subjected to irradiation sterilization and the sterilized seasoning bag into a sterilized vacuum bag, performing vacuum packaging, putting into a suitable composite material packaging bag, and performing heat sealing at normal temperature to obtain the finished product of the instant coarse cereal wet noodles.
5. The preparation method of convenient instant wet coarse cereal noodles as claimed in claim 3, wherein the temperature of puffing and extruding in the step (4) is 130-180 ℃, and the screw rotation speed is 160-210 r/min; the water content of the cured material 5 is 21-28%.
6. The preparation method of the instant wet coarse cereal noodles as claimed in claim 3, wherein the temperature for the proofing in the step (7) is 35-45 ℃ and the proofing duration is 22-38 min.
7. The preparation method of the instant wet coarse cereal noodles as claimed in claim 3, wherein the extrusion temperature in the step (8) is 75-135 ℃, and the rotation speed of the extrusion screw is 77-138 r/min.
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| CN110292094A (en) * | 2019-06-27 | 2019-10-01 | 太和县叶顺食品厂 | A kind of preparation method of fast food chewiness coarse cereals nutrition noodles |
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| CN104366293A (en) * | 2014-10-24 | 2015-02-25 | 来临 | Coarse grain noodles with effects of cleaning intestines and removing accumulation and preparation method of coarse grain noodles with effects of cleaning intestines and removing accumulation |
| CN108813333A (en) * | 2018-05-22 | 2018-11-16 | 吉林农业大学 | A kind of raw fresh-wet noodle of high protein coarse cereals and its production method |
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