CN111109520A - Coarse cereal whole flour noodles and making process thereof - Google Patents
Coarse cereal whole flour noodles and making process thereof Download PDFInfo
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- CN111109520A CN111109520A CN201911329005.8A CN201911329005A CN111109520A CN 111109520 A CN111109520 A CN 111109520A CN 201911329005 A CN201911329005 A CN 201911329005A CN 111109520 A CN111109520 A CN 111109520A
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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
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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Abstract
The invention discloses coarse cereal whole flour noodles, which comprise quinoa, oat, buckwheat, mung bean, millet, noodle modifier and water, wherein the coarse cereal whole flour noodles comprise the following components in parts by weight: the coarse cereal whole flour noodles are prepared from the following raw materials in parts by weight: 11-18 parts of quinoa, 4.5-5.5 parts of oat, 25-35 parts of buckwheat, 7-11 parts of mung bean, 25-31 parts of millet, 8-14 parts of yellow rice, 10 parts of a noodle modifier and 25 parts of water; the noodle modifier is prepared from the following raw materials in parts by weight: 1.15 parts of inorganic salt, 2.3 parts of noodle thickening agent, 6.5 parts of nutrition enhancer and 0.05 part of enzyme preparation. The invention has the beneficial effects that: the method has the advantages of high nutritive value, high automation degree, mature process, unique flavor, good taste, high production efficiency and relatively high flavone conservation rate.
Description
The technical field is as follows:
the invention relates to the field of food processing, in particular to coarse cereal whole flour noodles and a preparation process thereof.
Background art:
the coarse cereals are general terms of small-variety grains, small-variety beans and potatoes and mainly comprise millet, barley, buckwheat, oat, sorghum, mung bean, pea, black bean, purple sweet potato and the like. The coarse cereals are rich in protein, unsaturated fatty acid, dietary fiber, various vitamins and mineral substances, and are good nutrition-enhancing raw materials. With the improvement of living standard of human, the health of human beings is increasingly influenced by metabolic disorder chronic diseases such as diabetes, hypertension, hyperlipidemia and the like. The synergistic effect of the nutrient components and the physiologically active substances of the coarse cereals on disease prevention and nutrition is far better than that of finished food. The coarse cereal food in the current market mainly comprises coarse cereal noodles, coarse cereal cakes, mixable coarse cereal batters, coarse cereal soybean milk, coarse cereal tea, coarse cereal yoghourt and the like. The noodles are the traditional staple food of China, are simple to prepare, have various eating methods and are deeply loved by people.
At present, various minor cereal noodle products developed in the market of China are various, manufacturers are numerous, and the scale of consumers and the market is continuously expanded, but the market still lacks the minor cereal noodle products satisfied by consumers, the brand of the known minor cereal noodle is not formed, and the intensification of the productivity is not strong. On the one hand, the production technical conditions of the coarse cereal noodles in China are not mature enough, and high-quality and diversified coarse cereal noodle products are difficult to develop; on the other hand, the brand popularization of processing enterprises is weak, and the large-scale production is restricted. Meanwhile, the national standard system revision and product quality supervision measures of the coarse cereal noodles in China are relatively lagged, and no clear requirements are made on the quality and the content of coarse cereals in the noodles, so that the market is filled again, the things of deceiving consumers are frequently happened, and the rapid development of the coarse cereal noodles is further restricted. Therefore, the research and development of key technologies in the coarse cereal noodles are accelerated, the industry and national standards of the coarse cereal noodles are perfected, and brands with market competitiveness are developed, so that the method becomes a very slow matter in the coarse cereal noodle industry.
The invention content is as follows:
the invention aims to provide the coarse cereal whole flour noodles which have high nutritional value, high automation degree, mature process, unique flavor, good taste, high production efficiency and relatively high flavone retention rate and the preparation process thereof.
The invention is realized by the following technical scheme:
the invention relates to coarse cereal whole flour noodles, which comprise quinoa, oat, buckwheat, mung bean, millet, noodle modifier and water, wherein: the coarse cereal whole flour noodles are prepared from the following raw materials in parts by weight: 11-18 parts of quinoa, 4.5-5.5 parts of oat, 25-35 parts of buckwheat, 7-11 parts of mung bean, 25-31 parts of millet, 8-14 parts of yellow rice, 10 parts of a noodle modifier and 25 parts of water; the noodle modifier is prepared from the following raw materials in parts by weight: 1.15 parts of inorganic salt, 2.3 parts of noodle thickening agent, 6.5 parts of nutrition enhancer and 0.05 part of enzyme preparation.
In any of the above schemes, preferably, quinoa, oat, buckwheat, mung bean, millet and glutinous millet are all powdery raw materials; the quinoa is white quinoa; the inorganic salt is prepared from the following raw materials in parts by weight: 0.75 part of salt, 0.2 part of alkali and 0.25 part of composite phosphate; the noodle thickener is prepared from the following raw materials in parts by weight: 0.3 part of food gum and 2 parts of modified starch; the nutrition enhancer is prepared from the following raw materials in parts by weight: 3 parts of wheat protein, 2 parts of egg white and 1.5 parts of soybean protein; the weight ratio of the enzyme preparation is 0.05 part.
Further preferably, the coarse cereal whole flour noodles are prepared from the following raw materials in parts by weight: 16 parts of quinoa, 5.3 parts of oat, 29.7 parts of buckwheat, 9 parts of mung bean, 28 parts of millet, 12 parts of yellow rice, 10 parts of a noodle modifier and 25 parts of water.
The production process of the coarse cereal whole flour noodles comprises the following steps: the method comprises the following steps:
the method comprises the following steps: weighing ingredient
Weighing the raw materials according to corresponding weight ratio, and reserving for later use;
step two: milling powder
Pulverizing quinoa, oat, buckwheat, mung bean, millet and millet into powder respectively by a pulverizer, and keeping for later use; the fineness of each powder is 80 meshes;
step three: mixing and stirring
Putting all the raw materials obtained in the step two into a stirrer, adding the noodle modifier, and fully mixing and stirring;
step four: extrusion molding
Adding 25 parts of water into the raw material obtained in the step three, fully mixing and stirring the mixture again, then carrying out extrusion forming on the mixture by using a double-screw extrusion-expansion machine, and completing gelatinization reaction in the double-screw extrusion-expansion machine to obtain a wet noodle raw material;
step five: drying with hot air
Drying the wet noodle raw material by hot air to obtain finished coarse cereal whole flour noodles;
step six: radiation sterilization
Feeding the finished product of the coarse cereal whole flour noodles into a gamma-ray irradiation sterilization device for irradiation sterilization;
step seven: vacuum package
And (4) carrying out vacuum packaging on the sterilized finished coarse cereal whole flour noodles by using a vacuum packaging machine, and packaging and warehousing.
In any of the above schemes, preferably, the temperature of the zone 1 and the zone 2 of the twin-screw extrusion bulking machine in the fourth step is set to be 80 ℃, the temperature of the zone 3 and the zone 4 is set to be 120 ℃, and the screw rotating speed is set to be 120 revolutions per minute; drying the wet noodle raw material by hot air by using a dryer in the fifth step; the drying condition is 40 ℃ and the time is 140 minutes; the seventh step adopts a full-automatic vacuum packaging machine; the raw materials are conveyed and transferred by a conveyor belt.
In any of the above embodiments, preferably, the base is sodium carbonate; the composite phosphate is sodium tripolyphosphate; the food gum is guar gum; the modified starch is corn modified starch.
The invention has the beneficial effects that: the method has the advantages of high nutritive value, high automation degree, mature process, unique flavor, good taste, high production efficiency and relatively high flavone conservation rate.
Description of the drawings:
FIG. 1: the process flow diagram of the invention;
the specific implementation mode is as follows:
the invention is further described with reference to the following figures and detailed description:
example (b): as shown in fig. 1, a coarse cereal whole flour noodle comprises quinoa, oat, buckwheat, mung bean, millet, noodle modifier and water, wherein: the coarse cereal whole flour noodles are prepared from the following raw materials in parts by weight: 16 parts of quinoa, 5.3 parts of oat, 29.7 parts of buckwheat, 9 parts of mung bean, 28 parts of millet, 12 parts of yellow rice, 10 parts of a noodle modifier and 25 parts of water; the noodle modifier is prepared from the following raw materials in parts by weight: 1.15 parts of inorganic salt, 2.3 parts of noodle thickening agent, 6.5 parts of nutrition enhancer and 0.05 part of enzyme preparation.
Quinoa, oat, buckwheat, mung bean, millet and yellow rice are all powdery raw materials; the quinoa is white quinoa; the inorganic salt is prepared from the following raw materials in parts by weight: 0.75 part of salt, 0.2 part of alkali and 0.25 part of composite phosphate; the noodle thickener is prepared from the following raw materials in parts by weight: 0.3 part of food gum and 2 parts of modified starch; the nutrition enhancer is prepared from the following raw materials in parts by weight: 3 parts of wheat protein, 2 parts of egg white and 1.5 parts of soybean protein; the weight ratio of the enzyme preparation is 0.05 part; the alkali is sodium carbonate; the composite phosphate is sodium tripolyphosphate; the food gum is guar gum; the modified starch is corn modified starch.
The production process of the coarse cereal whole flour noodles comprises the following steps: the method comprises the following steps:
the method comprises the following steps: weighing ingredient
Weighing the raw materials according to corresponding weight ratio, and reserving for later use;
step two: milling powder
Pulverizing quinoa, oat, buckwheat, mung bean, millet and millet into powder respectively by a pulverizer, and keeping for later use; the fineness of each powder is 80 meshes;
step three: mixing and stirring
Putting all the raw materials obtained in the step two into a stirrer, adding the noodle modifier, and fully mixing and stirring;
step four: extrusion molding
Setting the temperature of the zone 1 and the zone 2 of the double-screw extrusion bulking machine to be 80 ℃, the temperature of the zone 3 and the zone 4 to be 120 ℃, and setting the rotating speed of the screw to be 120 revolutions per minute; adding 25 parts of water into the raw materials obtained in the step three, fully mixing and stirring the mixture again, carrying out extrusion forming on the mixture by using a double-screw extrusion-expansion machine, and completing gelatinization reaction in the double-screw extrusion-expansion machine to obtain wet noodle raw materials;
step five: drying with hot air
Setting the drying condition at 40 ℃ for 140 minutes; drying the wet noodle raw material by hot air to obtain finished coarse cereal whole flour noodles;
step six: radiation sterilization
Feeding the finished product of the coarse cereal whole flour noodles into a gamma-ray irradiation sterilization device for irradiation sterilization;
step seven: vacuum package
The adopted is a full-automatic vacuum packaging machine, and the sterilized finished product of the coarse cereal whole flour noodles is vacuum-packaged by the vacuum packaging machine, packaged and put in storage.
The raw materials are conveyed and transferred by a conveyor belt in the steps.
Regarding the selection of raw materials of the coarse cereal whole flour noodles, as the coarse cereal flour does not contain mucedin, a stable network structure is difficult to form, when the content of coarse cereals in the noodles is increased, the smoothness, the elasticity and the chewiness of the noodles and the flavor and the taste of the noodles are all reduced, the cooked noodles are easier to mix with soup, the cooking loss rate is increased, the nutrition loss is more, and the noodles are not easy to absorb by human bodies.
Therefore, the noodle modifier is added into the raw material proportion, and the salt can improve the gelatinization degree of the noodles and reduce the broken rate of the noodles; alkalies can enhance the viscoelasticity and extensibility of wet gluten in dough; the compound phosphate can improve the dough kneading effect by reducing the hardness of water, can perform bridging combination between the mucedin and the starch, strengthens the structure of gluten, improves the taste of the noodles, and is combined with alkalis to adjust the water retention, the viscoelasticity and the acid-base buffer property of the noodles; the noodle thickener has effect in improving noodle breakage rate, cooking loss rate, hardness and breaking force of noodle.
Regarding the process selection, the twin-screw extrusion technology is beneficial to the retention of the quinoa nutritional value, and compared with quinoa powder, the starch and protein digestibility of the extruded product is greatly improved, so that the product is more beneficial to digestion and absorption and has higher nutritional value.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (9)
1. A coarse cereal whole flour noodle comprises quinoa, oat, buckwheat, mung bean, millet, noodle modifier and water, and is characterized in that: the coarse cereal whole flour noodles are prepared from the following raw materials in parts by weight: 11-18 parts of quinoa, 4.5-5.5 parts of oat, 25-35 parts of buckwheat, 7-11 parts of mung bean, 25-31 parts of millet, 8-14 parts of yellow rice, 10 parts of a noodle modifier and 25 parts of water;
the noodle modifier is prepared from the following raw materials in parts by weight: 1.15 parts of inorganic salt, 2.3 parts of noodle thickening agent, 6.5 parts of nutrition enhancer and 0.05 part of enzyme preparation.
2. The coarse cereal whole flour noodle according to claim 1, characterized in that: the quinoa, the oat, the buckwheat, the mung bean, the millet and the millet are all powdery raw materials; the quinoa is white quinoa;
the inorganic salt is prepared from the following raw materials in parts by weight: 0.75 part of salt, 0.2 part of alkali and 0.25 part of composite phosphate;
the noodle thickener is prepared from the following raw materials in parts by weight: 0.3 part of food gum and 2 parts of modified starch;
the nutrition enhancer is prepared from the following raw materials in parts by weight: 3 parts of wheat protein, 2 parts of egg white and 1.5 parts of soybean protein;
the weight ratio of the enzyme preparation is 0.05 part.
3. The coarse cereal whole flour noodle according to claim 1, characterized in that: the coarse cereal whole flour noodles are prepared from the following raw materials in parts by weight: 16 parts of quinoa, 5.3 parts of oat, 29.7 parts of buckwheat, 9 parts of mung bean, 28 parts of millet, 12 parts of yellow rice, 10 parts of a noodle modifier and 25 parts of water.
4. The production process of the coarse cereal whole flour noodles as claimed in claim 3, wherein the production process comprises the following steps: the method comprises the following steps:
the method comprises the following steps: weighing ingredient
Weighing the raw materials according to corresponding weight ratio, and reserving for later use;
step two: milling powder
Pulverizing quinoa, oat, buckwheat, mung bean, millet and millet into powder respectively by a pulverizer, and keeping for later use; the fineness of each powder is 80 meshes;
step three: mixing and stirring
Putting all the raw materials obtained in the step two into a stirrer, adding the noodle modifier, and fully mixing and stirring;
step four: extrusion molding
Adding 25 parts of water into the raw material obtained in the step three, fully mixing and stirring the mixture again, then carrying out extrusion forming on the mixture by using a double-screw extrusion-expansion machine, and completing gelatinization reaction in the double-screw extrusion-expansion machine to obtain a wet noodle raw material;
step five: drying with hot air
Drying the wet noodle raw material by hot air to obtain finished coarse cereal whole flour noodles;
step six: radiation sterilization
Feeding the finished product of the coarse cereal whole flour noodles into a gamma-ray irradiation sterilization device for irradiation sterilization;
step seven: vacuum package
And (4) carrying out vacuum packaging on the sterilized finished coarse cereal whole flour noodles by using a vacuum packaging machine, and packaging and warehousing.
5. The production process of the coarse cereal whole flour noodles as claimed in claim 4, wherein the production process comprises the following steps: in the fourth step, the temperature of the 1 region and the 2 region of the double-screw extrusion bulking machine is set to be 80 ℃, the temperature of the 3 region and the 4 region is set to be 120 ℃, and the rotating speed of the screws is set to be 120 revolutions per minute.
6. The production process of the coarse cereal whole flour noodles as claimed in claim 4, wherein the production process comprises the following steps: in the fifth step, a drier is adopted to carry out hot air drying on the wet noodle raw material; the drying conditions were 40 ℃ for 140 minutes.
7. The production process of the coarse cereal whole flour noodles as claimed in claim 4, wherein the production process comprises the following steps: and the step seven adopts a full-automatic vacuum packaging machine.
8. The process for producing coarse cereal whole flour noodles as claimed in any one of claims 4 to 6, wherein: the raw materials are conveyed and transferred by a conveyor belt.
9. The coarse cereal whole flour noodle according to claim 2, characterized in that: the alkali is sodium carbonate; the composite phosphate is sodium tripolyphosphate; the food gum is guar gum; the modified starch is corn modified starch.
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| CN201911329005.8A CN111109520A (en) | 2019-12-20 | 2019-12-20 | Coarse cereal whole flour noodles and making process thereof |
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| CN201911329005.8A CN111109520A (en) | 2019-12-20 | 2019-12-20 | Coarse cereal whole flour noodles and making process thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113974066A (en) * | 2021-11-12 | 2022-01-28 | 吉林农业大学 | Coarse cereal hollow noodles and processing method thereof |
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| CN101341946A (en) * | 2008-08-17 | 2009-01-14 | 魏绪瑶 | Various grains noodle and preparing technique |
| CN102132829A (en) * | 2011-03-04 | 2011-07-27 | 国家粮食局科学研究院 | Processing method for miscellaneous grain bean noodles |
| CN104304980A (en) * | 2014-10-10 | 2015-01-28 | 青岛嘉瑞生物技术有限公司 | Child type special cereal cooking-free noodles and production method thereof |
| CN104323131A (en) * | 2014-10-10 | 2015-02-04 | 青岛嘉瑞生物技术有限公司 | Office worker special coarse cereal cooking-free noodle and production method thereof |
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2019
- 2019-12-20 CN CN201911329005.8A patent/CN111109520A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005021112A (en) * | 2003-07-04 | 2005-01-27 | Jinenjo Soba:Kk | Method for producing noodle by using cereal |
| CN101341946A (en) * | 2008-08-17 | 2009-01-14 | 魏绪瑶 | Various grains noodle and preparing technique |
| CN102132829A (en) * | 2011-03-04 | 2011-07-27 | 国家粮食局科学研究院 | Processing method for miscellaneous grain bean noodles |
| CN104304980A (en) * | 2014-10-10 | 2015-01-28 | 青岛嘉瑞生物技术有限公司 | Child type special cereal cooking-free noodles and production method thereof |
| CN104323131A (en) * | 2014-10-10 | 2015-02-04 | 青岛嘉瑞生物技术有限公司 | Office worker special coarse cereal cooking-free noodle and production method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113974066A (en) * | 2021-11-12 | 2022-01-28 | 吉林农业大学 | Coarse cereal hollow noodles and processing method thereof |
| CN113974066B (en) * | 2021-11-12 | 2023-11-28 | 吉林农业大学 | Coarse cereal hollow noodles and processing method thereof |
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