CN113040330A - Coarse cereal instant noodles and preparation process thereof - Google Patents
Coarse cereal instant noodles and preparation process thereof Download PDFInfo
- Publication number
- CN113040330A CN113040330A CN202110327873.3A CN202110327873A CN113040330A CN 113040330 A CN113040330 A CN 113040330A CN 202110327873 A CN202110327873 A CN 202110327873A CN 113040330 A CN113040330 A CN 113040330A
- Authority
- CN
- China
- Prior art keywords
- temperature
- coarse cereal
- temperature zone
- powder
- zone
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013339 cereals Nutrition 0.000 title claims abstract description 94
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 76
- 235000012149 noodles Nutrition 0.000 claims abstract description 43
- 238000001035 drying Methods 0.000 claims abstract description 37
- 235000013312 flour Nutrition 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 238000004898 kneading Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 23
- 241000219051 Fagopyrum Species 0.000 claims description 22
- 244000130270 Fagopyrum tataricum Species 0.000 claims description 12
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims description 12
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 241000209219 Hordeum Species 0.000 claims 4
- 241000209140 Triticum Species 0.000 abstract description 8
- 235000021307 Triticum Nutrition 0.000 abstract description 8
- 239000000654 additive Substances 0.000 abstract description 6
- 229920002472 Starch Polymers 0.000 abstract description 4
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 230000001007 puffing effect Effects 0.000 abstract description 4
- 235000019698 starch Nutrition 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 4
- 229920002261 Corn starch Polymers 0.000 abstract description 3
- 239000000701 coagulant Substances 0.000 abstract description 3
- 239000008120 corn starch Substances 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract 1
- 240000005979 Hordeum vulgare Species 0.000 description 7
- 108010068370 Glutens Proteins 0.000 description 6
- 230000000996 additive effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- 239000000835 fiber Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000005445 natural material Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000066764 Ailanthus triphysa Species 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 235000005492 Artemisia desertorum Nutrition 0.000 description 1
- 241001661344 Artemisia desertorum Species 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000008425 Protein deficiency Diseases 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Abstract
The invention discloses coarse cereal instant noodles and a preparation process thereof, wherein the preparation process comprises the following steps: mixing coarse cereal powder, salt and water, and kneading to obtain dough; extruding and forming the dough by adopting a double-screw extruder, wherein 6 temperature zones are set in the double-screw extruder, the temperature of a first temperature zone is 60-70 ℃, the temperature of a second temperature zone is 70-140 ℃, the temperature of a third temperature zone is 100-210 ℃, the temperature of a fourth temperature zone is 100-210 ℃, the temperature of a fifth temperature zone is 85-130 ℃, and the temperature of a sixth temperature zone is 70-90 ℃; drying the extruded noodles to obtain the coarse cereal instant noodles; the preparation method can realize noodle aging without puffing by adjusting parameters such as water content, temperature, and preparation time of coarse cereal flour without using any additives, coagulants, preservatives and other starch such as corn starch and wheat flour.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to coarse cereal instant noodles and a preparation process thereof.
Background
The coarse cereals have the prominent characteristics of nutrition, medical care, safety and sanitation of 3. The coarse cereals are rich in various nutritional ingredients and have good medicinal and health-care values. For example, refined mung bean, red bean, white bean and bean flour contain rich starch and various nutrient substances which are very important to human bodies, and the coarse cereals are low-calorie, high-protein and rich in various vitamins and mineral elements. Meanwhile, the coarse cereals are natural green food without public hazard, most of the coarse cereals are planted in remote mountain areas and high-cold areas, the soil quality and the air are free from pollution, and the worry of excessive pesticide and chemical fertilizer residues is avoided.
Buckwheat is rich in various nutritional and health-care ingredients, but because buckwheat protein mainly consists of albumin (accounting for 71.4 percent of the total protein content), the content of gluten protein is low, so that pure buckwheat flour dough lacks the elasticity and ductility required by the dough when the principal food is prepared, a good gluten structure cannot be formed, and the buckwheat flour dough can be mixed with wheat flour or other gluten fortifiers to be used for noodle processing.
The buckwheat noodles are a staple food consumption product, and the quality of the buckwheat noodles can be improved by adopting various methods under the condition of not influencing the functionality of the buckwheat noodles. At present, natural substances such as kelp powder, konjac powder, artemisia desertorum powder, wheat gluten and the like are added to make up for the non-agglomeration of buckwheat caused by gluten protein deficiency, so that the buckwheat noodles keep good sensory and edible quality. In addition, the safety of the enzyme treatment is higher than that of the chemical reagent. However, both the natural substances and the exogenous enzymes are expensive, increasing the production cost of buckwheat noodles.
The oat flour is used as a raw material and is matched with wheat flour in a proper proportion to prepare instant oat flour (instant noodles). By performing additive, damp-heat and drying treatment on the instant noodles, and taking gelatinization degree, rehydration, noodle breakage rate and sensory evaluation as indexes, when the optimal ratio of oat flour to wheat flour is 6:4, the obtained instant noodles have strong fragrance and uniform color, but the ratio of oat flour is high, and the noodles are difficult to form.
In the preparation of highland barley instant noodles, in the prior art, additives such as wheat gluten, xanthan gum, salt and the like are also required to be added so as to improve the sense and the quality of the instant noodles.
Disclosure of Invention
The invention aims to provide coarse cereal instant noodles and a preparation process thereof, the preparation process does not need to additionally add any additive or preservative, can prepare coarse cereal powder with high content of coarse fibers into noodles, and solves the problem that the coarse cereal powder with high content cannot be molded.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
the invention provides a preparation process of coarse cereal instant noodles, which comprises the following steps:
(a) mixing coarse cereal powder, salt and water, and kneading to obtain dough;
(b) extruding and forming the dough by adopting a double-screw extruder, wherein 6 temperature zones are set in the double-screw extruder, the temperature of a first temperature zone is 60-70 ℃, the temperature of a second temperature zone is 70-140 ℃, the temperature of a third temperature zone is 100-210 ℃, the temperature of a fourth temperature zone is 100-210 ℃, the temperature of a fifth temperature zone is 85-130 ℃, and the temperature of a sixth temperature zone is 70-90 ℃;
(c) and drying the extruded noodles to obtain the coarse cereal instant noodles.
Preferably, the coarse cereal flour includes but is not limited to buckwheat flour, tartary buckwheat flour, highland barley flour and oat flour.
Preferably, the mass ratio of the coarse cereal powder to the salt to the water is 100 to (0.8-1.2) to (28-50).
Preferably, when the coarse cereal powder is buckwheat powder, tartary buckwheat powder or highland barley powder, the mass ratio of the coarse cereal powder, the salt and the water is 100: 0.8-1.2: 28-35.
Preferably, when the coarse cereal powder is oat powder, the mass ratio of the coarse cereal powder to the salt to the water is 100: 0.8-1.2: 45-50.
Preferably, when the coarse cereal powder is buckwheat powder, tartary buckwheat powder or highland barley powder, the temperature of the first temperature zone is 60-62 ℃, the temperature of the second temperature zone is 70-75 ℃, the temperature of the third temperature zone is 100-110 ℃, the temperature of the fourth temperature zone is 100-110 ℃, the temperature of the fifth temperature zone is 85-90 ℃, and the temperature of the sixth temperature zone is 70-75 ℃.
Preferably, when the coarse cereal powder is oat powder, the temperature of the first temperature zone is 68-70 ℃, the temperature of the second temperature zone is 135-140 ℃, the temperature of the third temperature zone is 200-210 ℃, the temperature of the fourth temperature zone is 200-210 ℃, the temperature of the fifth temperature zone is 125-130 ℃, and the temperature of the sixth temperature zone is 85-90 ℃.
Preferably, when the coarse cereal powder is buckwheat powder, tartary buckwheat powder or highland barley powder, the diameter of the extruded noodles is 1.1 mm;
when the coarse cereal powder is oat powder, the diameter of the noodles extruded into a row is 1.3 mm.
Preferably, the drying includes:
drying the extruded noodles for 0.6-0.9 h under the conditions that the temperature is 23-27 ℃ and the humidity is 62-68%; drying for 1.2-1.8 h under the conditions that the temperature is 32-38 ℃ and the humidity is 72% -78%; and then drying for 0.6-0.9 h under the conditions that the temperature is 23-27 ℃ and the humidity is 42% -48%.
The invention provides a second aspect of coarse cereal instant noodle, which is prepared by the preparation process.
Compared with the prior art, the invention has the beneficial effects that at least:
according to the preparation process, the single coarse cereal flour with high content of coarse fibers can be prepared into instant noodles through a specific processing process, and under the condition that no additive, coagulant, preservative or other starch such as other corn starch and wheat flour is used, the moisture content, temperature, preparation time and other parameters of the coarse cereal flour are adjusted, so that the noodles are cured but the puffing effect is not achieved; in addition, the noodles prepared by the preparation process have longer shelf life and better taste, solve the problem that coarse cereal powder with high content of coarse fibers cannot be formed, improve the convenience of eating coarse cereals, can be used as green food for people with high blood pressure, high blood sugar and high blood sugar, improve the taste, reduce the nutrient loss and meet the eating requirements of different people.
Drawings
In order to more clearly illustrate the detailed description of the invention or the technical solutions in the prior art, the drawings that are needed in the detailed description of the invention or the prior art will be briefly described below. Throughout the drawings, like elements or portions are generally identified by like reference numerals. In the drawings, elements or portions are not necessarily drawn to scale.
FIG. 1 is a buckwheat instant noodle prepared in example 1 of the present invention;
fig. 2 is tartary buckwheat instant noodle prepared in embodiment 2 of the invention;
FIG. 3 is highland barley instant noodles prepared in example 3 of the present invention;
FIG. 4 shows an instant oat noodle prepared in example 4 of the present invention;
FIG. 5 shows buckwheat instant noodles prepared in example 5 of the present invention;
fig. 6 shows the tartary buckwheat instant noodle prepared in embodiment 6 of the invention.
Detailed Description
The following describes embodiments of the present invention in detail with reference to the following embodiments. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
Example 1
The embodiment is a preparation process of coarse cereal instant noodles, which comprises the following steps:
(a) mixing the coarse cereal powder, the salt and the water according to the mass ratio of the coarse cereal powder to the salt to the water of 100: 1: 28, and kneading to obtain dough, wherein the coarse cereal powder is buckwheat powder;
(b) extruding and forming the dough by adopting a double-screw extruder, wherein the double-screw extruder is provided with 6 temperature zones, the temperature of the first temperature zone is 60 ℃, the temperature of the second temperature zone is 70 ℃, the temperature of the third temperature zone is 100 ℃, the temperature of the fourth temperature zone is 100 ℃, the temperature of the fifth temperature zone is 85 ℃, the temperature of the sixth temperature zone is 70 ℃, and the diameter of the extruded noodle is 1.1 mm;
(c) drying the extruded noodles at 25 deg.C and humidity of 65% for 0.75 hr; drying for 1.5h under the conditions that the temperature is 35 ℃ and the humidity is 75%; then, drying for 0.75h under the conditions that the temperature is 25 ℃ and the humidity is 45 percent to obtain the coarse cereal instant noodles.
Example 2
The embodiment is a preparation process of coarse cereal instant noodles, which comprises the following steps:
(a) mixing the coarse cereal powder, the salt and the water according to the mass ratio of the coarse cereal powder to the salt to the water of 100: 1.2: 32, and kneading to obtain dough, wherein the coarse cereal powder is tartary buckwheat powder;
(b) extruding and forming the dough by adopting a double-screw extruder, wherein the double-screw extruder is provided with 6 temperature zones, the temperature of the first temperature zone is 62 ℃, the temperature of the second temperature zone is 72 ℃, the temperature of the third temperature zone is 105 ℃, the temperature of the fourth temperature zone is 105 ℃, the temperature of the fifth temperature zone is 88 ℃, the temperature of the sixth temperature zone is 72 ℃, and the diameter of the extruded noodle is 1.1 mm;
(c) drying the extruded noodles at 27 deg.C and 68% humidity for 0.6 hr; drying for 1.2h under the conditions that the temperature is 38 ℃ and the humidity is 78%; then, drying for 0.6h under the conditions that the temperature is 27 ℃ and the humidity is 48 percent to obtain the coarse cereal instant noodles.
Example 3
The embodiment is a preparation process of coarse cereal instant noodles, which comprises the following steps:
(a) mixing the coarse cereal powder, the salt and the water according to the mass ratio of the coarse cereal powder to the salt to the water of 100: 0.8: 31, and kneading to obtain dough, wherein the coarse cereal powder is highland barley powder;
(b) extruding and forming the dough by adopting a double-screw extruder, wherein the double-screw extruder is provided with 6 temperature zones, the temperature of the first temperature zone is 60 ℃, the temperature of the second temperature zone is 7 ℃, the temperature of the third temperature zone is 110 ℃, the temperature of the fourth temperature zone is 110 ℃, the temperature of the fifth temperature zone is 90 ℃, the temperature of the sixth temperature zone is 75 ℃, and the diameter of the extruded noodle is 1.1 mm;
(c) drying the extruded noodles at 23 deg.C and 62% humidity for 0.9 hr; drying for 1.8h under the conditions that the temperature is 32 ℃ and the humidity is 72 percent; then, drying for 0.6h under the conditions that the temperature is 23 ℃ and the humidity is 42 percent to obtain the coarse cereal instant noodles.
Example 4
The embodiment is a preparation process of coarse cereal instant noodles, which comprises the following steps:
(a) mixing the coarse cereal powder, the salt and the water according to the mass ratio of the coarse cereal powder to the salt to the water of 100: 1: 50, and kneading to obtain dough, wherein the coarse cereal powder is oat powder;
(b) extruding and forming the dough by adopting a double-screw extruder, wherein the double-screw extruder is provided with 6 temperature zones, the temperature of the first temperature zone is 70 ℃, the temperature of the second temperature zone is 140 ℃, the temperature of the third temperature zone is 210 ℃, the temperature of the fourth temperature zone is 210 ℃, the temperature of the fifth temperature zone is 130 ℃, the temperature of the sixth temperature zone is 90 ℃, and the diameter of the extruded noodle is 1.3 mm;
(c) drying the extruded noodles at 25 deg.C and humidity of 65% for 0.75 hr; drying for 1.5h under the conditions that the temperature is 35 ℃ and the humidity is 75%; then, drying for 0.75h under the conditions that the temperature is 25 ℃ and the humidity is 45 percent to obtain the coarse cereal instant noodles.
Example 5
The embodiment is a preparation process of coarse cereal instant noodles, which comprises the following steps:
(a) mixing the coarse cereal powder, the salt and the water according to the mass ratio of the coarse cereal powder to the salt to the water of 100: 1: 38, and kneading to obtain dough, wherein the coarse cereal powder is buckwheat powder;
(b) extruding and forming the dough by adopting a double-screw extruder, wherein the double-screw extruder is provided with 6 temperature zones, the temperature of the first temperature zone is 60 ℃, the temperature of the second temperature zone is 70 ℃, the temperature of the third temperature zone is 100 ℃, the temperature of the fourth temperature zone is 100 ℃, the temperature of the fifth temperature zone is 85 ℃, the temperature of the sixth temperature zone is 70 ℃, and the diameter of the extruded noodle is 1.1 mm;
(c) drying the extruded noodles at 25 deg.C and humidity of 65% for 0.75 hr; drying for 1.5h under the conditions that the temperature is 35 ℃ and the humidity is 75%; then, drying for 0.75h under the conditions that the temperature is 25 ℃ and the humidity is 45 percent to obtain the coarse cereal instant noodles.
Example 6
The embodiment is a preparation process of coarse cereal instant noodles, which comprises the following steps:
(a) mixing the coarse cereal powder, the salt and the water according to the mass ratio of the coarse cereal powder to the salt to the water of 100: 1.2: 25, and kneading to obtain dough, wherein the coarse cereal powder is tartary buckwheat powder;
(b) extruding and forming the dough by adopting a double-screw extruder, wherein the double-screw extruder is provided with 6 temperature zones, the temperature of the first temperature zone is 62 ℃, the temperature of the second temperature zone is 72 ℃, the temperature of the third temperature zone is 105 ℃, the temperature of the fourth temperature zone is 105 ℃, the temperature of the fifth temperature zone is 88 ℃, the temperature of the sixth temperature zone is 72 ℃, and the diameter of the extruded noodle is 1.1 mm;
(c) drying the extruded noodles at 27 deg.C and 68% humidity for 0.6 hr; drying for 1.2h under the conditions that the temperature is 38 ℃ and the humidity is 78%; then, drying for 0.6h under the conditions that the temperature is 27 ℃ and the humidity is 48 percent to obtain the coarse cereal instant noodles.
Example 7
The embodiment is a preparation process of coarse cereal instant noodles, which comprises the following steps:
(a) mixing the coarse cereal powder, the salt and the water according to the mass ratio of the coarse cereal powder to the salt to the water of 100: 1: 50, and kneading to obtain dough, wherein the coarse cereal powder is oat powder;
(b) extruding and forming the dough by adopting a double-screw extruder, wherein the double-screw extruder is provided with 6 temperature zones, the temperature of the first temperature zone is 60 ℃, the temperature of the second temperature zone is 70 ℃, the temperature of the third temperature zone is 100 ℃, the temperature of the fourth temperature zone is 100 ℃, the temperature of the fifth temperature zone is 85 ℃, the temperature of the sixth temperature zone is 70 ℃, and the diameter of the extruded noodle is 1.3 mm;
(c) drying the extruded noodles at 25 deg.C and humidity of 65% for 0.75 hr; drying for 1.5h under the conditions that the temperature is 35 ℃ and the humidity is 75%; then, drying for 0.75h under the conditions that the temperature is 25 ℃ and the humidity is 45 percent to obtain the coarse cereal instant noodles.
Example 8
The embodiment is a preparation process of coarse cereal instant noodles, which comprises the following steps:
(a) mixing the coarse cereal powder, the salt and the water according to the mass ratio of the coarse cereal powder to the salt to the water of 100: 1: 28, and kneading to obtain dough, wherein the coarse cereal powder is buckwheat powder;
(b) extruding and forming the dough by adopting a double-screw extruder, wherein the double-screw extruder is provided with 6 temperature zones, the temperature of the first temperature zone is 70 ℃, the temperature of the second temperature zone is 140 ℃, the temperature of the third temperature zone is 210 ℃, the temperature of the fourth temperature zone is 210 ℃, the temperature of the fifth temperature zone is 130 ℃, the temperature of the sixth temperature zone is 90 ℃, and the diameter of the extruded noodle is 1.1 mm;
(c) drying the extruded noodles at 25 deg.C and humidity of 65% for 0.75 hr; drying for 1.5h under the conditions that the temperature is 35 ℃ and the humidity is 75%; then, drying for 0.75h under the conditions that the temperature is 25 ℃ and the humidity is 45 percent to obtain the coarse cereal instant noodles.
Examples of the experiments
Respectively preparing coarse cereal instant noodles by adopting the preparation processes in the embodiments 1-8;
the preparation process of the embodiment 1-6 is as shown in fig. 1-6, and as can be seen from fig. 1-6, the embodiment 1-4 can be used for curing and molding coarse cereal noodles to prepare coarse cereal instant noodles; in examples 5 to 6, the instant noodles prepared from the minor cereal noodles are broken and adhered due to the change of the water content in the minor cereal noodles, so that the instant noodles cannot be separated; the instant noodles prepared in example 7 were unripe, sticky and sticky due to insufficient temperature, and accompanied by a raw oat smell; the instant noodles prepared in example 8 were subjected to foaming and puffing during the extrusion process, resulting in breakage during drying; therefore, according to the technical scheme, under the condition that no additive, coagulant, preservative or other starch such as corn starch and wheat flour is used, the moisture content, temperature, preparation time and other parameters of the coarse cereal flour are adjusted, the cooking of the noodles is realized, but the puffing effect is not achieved, and the coarse cereal flour is successfully prepared into the instant noodles.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention, and they should be construed as being included in the following claims and description.
Claims (10)
1. A preparation process of coarse cereal instant noodles is characterized by comprising the following steps:
(a) mixing coarse cereal powder, salt and water, and kneading to obtain dough;
(b) extruding and forming the dough by adopting a double-screw extruder, wherein 6 temperature zones are set in the double-screw extruder, the temperature of a first temperature zone is 60-70 ℃, the temperature of a second temperature zone is 70-140 ℃, the temperature of a third temperature zone is 100-210 ℃, the temperature of a fourth temperature zone is 100-210 ℃, the temperature of a fifth temperature zone is 85-130 ℃, and the temperature of a sixth temperature zone is 70-90 ℃;
(c) and drying the extruded noodles to obtain the coarse cereal instant noodles.
2. The process of claim 1, wherein the coarse cereal flour includes but is not limited to buckwheat flour, tartary buckwheat flour, highland barley flour and oat flour.
3. The preparation process according to claim 1 or 2, wherein the mass ratio of the coarse cereal powder to the salt to the water is 100: 0.8-1.2: 28-50.
4. The preparation process according to claim 3, wherein when the coarse cereal powder is buckwheat powder, tartary buckwheat powder or highland barley powder, the mass ratio of the coarse cereal powder to the salt to the water is 100: 0.8-1.2: 28-35.
5. The preparation process according to claim 3, wherein when the coarse cereal powder is oat powder, the mass ratio of the coarse cereal powder to the salt to the water is 100: 0.8-1.2: 45-50.
6. The preparation process according to claim 1 or 2, wherein when the coarse cereal powder is buckwheat flour, tartary buckwheat flour or highland barley flour, the temperature of the first temperature zone is 60-62 ℃, the temperature of the second temperature zone is 70-75 ℃, the temperature of the third temperature zone is 100-110 ℃, the temperature of the fourth temperature zone is 100-110 ℃, the temperature of the fifth temperature zone is 85-90 ℃, and the temperature of the sixth temperature zone is 70-75 ℃.
7. The preparation process according to claim 1 or 2, wherein when the coarse cereal powder is oat powder, the temperature of the first temperature zone is 68-70 ℃, the temperature of the second temperature zone is 135-140 ℃, the temperature of the third temperature zone is 200-210 ℃, the temperature of the fourth temperature zone is 200-210 ℃, the temperature of the fifth temperature zone is 125-130 ℃, and the temperature of the sixth temperature zone is 85-90 ℃.
8. The preparation process according to claim 1 or 2, wherein when the coarse cereal flour is buckwheat flour, tartary buckwheat flour or highland barley flour, the diameter of the noodles extruded in line is 1.1 mm;
when the coarse cereal powder is oat powder, the diameter of the noodles extruded into a row is 1.3 mm.
9. The manufacturing process of claim 1, wherein the drying comprises:
drying the extruded noodles for 0.6-0.9 h under the conditions that the temperature is 23-27 ℃ and the humidity is 62-68%; drying for 1.2-1.8 h under the conditions that the temperature is 32-38 ℃ and the humidity is 72% -78%; and then drying for 0.6-0.9 h under the conditions that the temperature is 23-27 ℃ and the humidity is 42% -48%.
10. An instant coarse cereal noodle, which is characterized by being prepared by the preparation process of any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110327873.3A CN113040330A (en) | 2021-03-26 | 2021-03-26 | Coarse cereal instant noodles and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110327873.3A CN113040330A (en) | 2021-03-26 | 2021-03-26 | Coarse cereal instant noodles and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113040330A true CN113040330A (en) | 2021-06-29 |
Family
ID=76515909
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110327873.3A Pending CN113040330A (en) | 2021-03-26 | 2021-03-26 | Coarse cereal instant noodles and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113040330A (en) |
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 |
| CN114903144A (en) * | 2022-05-17 | 2022-08-16 | 钱润 | Tartary buckwheat tablet and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4540592A (en) * | 1983-12-27 | 1985-09-10 | Kraft, Inc. | Multiple screw pasta manufacturing process |
| CN101366479A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains nutritious vermicelli produced with dual-extrusion pressing and compound steam combined method |
| CN102823812A (en) * | 2012-08-08 | 2012-12-19 | 河北顶大食品集团有限公司 | Non-fried instant noodle type crust food |
| CN108925831A (en) * | 2018-08-15 | 2018-12-04 | 南京财经大学 | The processing method that a kind of extrusion modification coarse cereal powder improves full coarse cereals wheat flour food quality |
| CN110236107A (en) * | 2019-04-30 | 2019-09-17 | 西藏蔚来智能科技股份有限公司 | A kind of fresh wet ripe noodles of pure highland barley fast food and preparation method thereof |
| CN111789224A (en) * | 2019-04-08 | 2020-10-20 | 白象食品股份有限公司 | Preparation method of instant fine dried noodles |
-
2021
- 2021-03-26 CN CN202110327873.3A patent/CN113040330A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4540592A (en) * | 1983-12-27 | 1985-09-10 | Kraft, Inc. | Multiple screw pasta manufacturing process |
| CN101366479A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains nutritious vermicelli produced with dual-extrusion pressing and compound steam combined method |
| CN102823812A (en) * | 2012-08-08 | 2012-12-19 | 河北顶大食品集团有限公司 | Non-fried instant noodle type crust food |
| CN108925831A (en) * | 2018-08-15 | 2018-12-04 | 南京财经大学 | The processing method that a kind of extrusion modification coarse cereal powder improves full coarse cereals wheat flour food quality |
| CN111789224A (en) * | 2019-04-08 | 2020-10-20 | 白象食品股份有限公司 | Preparation method of instant fine dried noodles |
| CN110236107A (en) * | 2019-04-30 | 2019-09-17 | 西藏蔚来智能科技股份有限公司 | A kind of fresh wet ripe noodles of pure highland barley fast food and preparation method thereof |
Cited By (3)
| 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 |
| CN114903144A (en) * | 2022-05-17 | 2022-08-16 | 钱润 | Tartary buckwheat tablet and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102511783B (en) | A kind of edible fungi puffing product processing technology | |
| KR101454600B1 (en) | Preparing Method for Glutinous Rice Cake Using Non-glutinous Rice and Konjac Colloid, Non-glutinous Rice Prepared Therefrom | |
| CN113040330A (en) | Coarse cereal instant noodles and preparation process thereof | |
| CN103988875B (en) | A kind of production method of the fruits and vegetables cookies that ferment | |
| CN105685807A (en) | Processing method for potato fine dried noodles | |
| CN109007600B (en) | Preparation method of high-rehydration recombinant rice | |
| CN104068324A (en) | Health-care noodles containing canna edulis ker and processing method thereof | |
| CN104489490A (en) | Blueberry noodle and preparation method thereof | |
| CN102178172B (en) | Production process of sugar-free non-fried instant noodles | |
| CN113397035A (en) | Method for preparing plant-based hand-torn dried meat based on online blending | |
| CN102100245A (en) | Nutritional seaweed biscuit and making method thereof | |
| CN102370135A (en) | Tomato and beef nutritious noodle | |
| CN102711516A (en) | Cereal-based food product containing milk protein | |
| KR101331064B1 (en) | Wheat flour goods including estern prickly pear and producting method for the goods | |
| CN105410398B (en) | Method for preparing piglet composite phagostimulant by using chocolate | |
| CN102100243A (en) | Nutrient tomato biscuit and making method thereof | |
| CN104171914A (en) | Fine dried noodles made of pure buckwheat flour and convenient to eat | |
| CN107125428A (en) | A kind of corn flour ice cream cylinder and preparation method thereof | |
| RU2367157C2 (en) | Obtaining method of flour mixture and its content | |
| CN112772837A (en) | Millet fine dried noodles and making method thereof | |
| KR101358685B1 (en) | Corn naengmyon and mathod of manufacturing the same | |
| CN114145327A (en) | Method for making highland barley cakes | |
| CN104905138A (en) | A blueberry corn instant noodle and a production technology thereof | |
| KR101739285B1 (en) | Noodles Preparation by green rice powder during maturation following low temperature microparticulation | |
| KR102284137B1 (en) | Method for production of gluten-free noodle slit from sheeted dough with starch-hydrocolloid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |