CN113068800A - Highland barley whole-flour fine dried noodles and preparation method thereof - Google Patents
Highland barley whole-flour fine dried noodles and preparation method thereof Download PDFInfo
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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
-
- 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
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
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- Biotechnology (AREA)
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Abstract
The invention discloses highland barley whole flour fine dried noodles and a preparation method thereof, wherein the highland barley whole flour fine dried noodles comprise the following raw materials in parts by weight: 70-90 parts of highland barley whole wheat flour, 10-30 parts of wheat gluten, 8-25 parts of high-precision flour, 40-60 parts of water and 1-4 parts of salt. The highland barley full-powder fine dried noodles provided by the invention have high highland barley content, are not easy to be burnt when being cooked, and have delicate taste; compared with the fine dried noodles made of pure wheat flour, the fine dried noodles added with the whole barley flour have the advantages that the contents of protein, dietary fiber, polyunsaturated fatty acid and vitamins are all improved, and the high-content barley can effectively inhibit the increase of blood sugar. The preparation method has the advantages of easily available raw materials, convenient operation and easy large-scale production.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to highland barley whole flour fine dried noodles and a preparation method thereof.
Background
With the continuous improvement of the living standard of urban and rural residents in China, people pay more and more attention to health food, and the willingness of nutritional appeal is continuously enhanced. The traditional fine dried noodles mostly adopt high-precision wheat flour, the nutrition and the taste of the traditional fine dried noodles cannot meet the concepts of balanced nutrition and thickness matching advocated by the modern dietary guidelines, and the nutritional, healthy and purely natural fine dried noodles are more and more favored by consumers. However, the dried noodles sold in the market at present often have the defects of single component, low nutritional value, poor health care function, lack of novelty in taste and the like, and the requirements of consumers are increasingly not met.
Highland barley is a special type of barley, and is a medicinal material of Tibetan as early as 2500 years ago. The highland barley is classified into seven categories in Jingzhu materia medica, and indicates various functions of the highland barley such as replenishing essence, removing fat and enhancing physical strength. Compared with other grains, the corn grain has more abundant functional components such as beta-glucan, dietary fiber and the like. Scientific research finds that the beta-glucan rich in the highland barley has definite curative effects on hypertension, hyperlipidemia and hyperglycemia; a research in China shows that the average content of beta-glucan in highland barley crops widely planted in Qinghai-Tibet plateau reaches 5.25 percent and is as high as 8.62 percent, and the highland barley crops are the wheat crops with the highest beta-glucan content in the world at present. The beta-glucan has the effects of clearing intestines, regulating physiological rhythm, regulating blood sugar, reducing cholesterol, preventing cardiovascular diseases and diabetes, improving immunity, improving organism defense capacity, resisting aging and the like, and is widely applied to the aspects of medicines, foods, health care, longevity, skin care and the like. The highland barley contains oleic acid, linoleic acid and linolenic acid with the function of reducing cholesterol, and also contains 18 kinds of amino acid, and the essential amino acid needed by human body is complete, so the food which is processed by taking the highland barley as the raw material is often eaten, and the highland barley feed has important significance for supplementing the daily essential amino acid requirement of the organism.
At present, most of the commercially available highland barley fine dried noodles have low added highland barley content, high-precision wheat flour and wheat gluten account for higher ratio, and the noodles are difficult to form when the added highland barley amount is higher. At present, the highland barley noodles in the market are difficult to realize the health care effect of reducing blood sugar and blood fat of the highland barley. Therefore, the development of the highland barley whole flour fine dried noodles with health care, nutrition and taste has potential market prospect, and becomes a problem to be solved urgently.
Disclosure of Invention
Based on the technical scheme, the invention aims to realize the following technical scheme:
the invention firstly provides highland barley whole flour fine dried noodles, which comprise the following components: highland barley whole wheat flour, wheat gluten, high-quality flour, water and salt.
Preferably, the highland barley full-powder fine dried noodles comprise the following raw materials in parts by weight: 70-90 parts of highland barley whole wheat flour, 10-30 parts of wheat gluten, 8-25 parts of high-precision flour, 40-60 parts of water and 1-4 parts of salt.
Preferably, the highland barley full-powder fine dried noodles comprise the following raw materials in parts by weight: 72-85 parts of highland barley whole wheat flour, 12-25 parts of wheat gluten, 10-20 parts of high-precision flour, 35-55 parts of water and 1-3 parts of salt.
The invention also provides a preparation method of the highland barley full-flour fine dried noodles, which comprises the following steps:
s1 preparation of highland barley whole wheat flour: sieving whole highland barley to remove impurities, powdering, sieving with a 60-mesh sieve to obtain a material A and unscreened bran, crushing the unscreened bran with a jet mill, sieving with a 60-mesh sieve again to obtain a material B, and mixing the material A and the material B to obtain highland barley whole wheat flour;
s2 mixing and pulping: putting wheat gluten, high-precision flour, water, salt and the highland barley whole wheat flour prepared in the step (1) into a machine for mixing for 10-20 minutes to obtain a material C, spraying the material C by an automatic water spraying system, and continuously pulping and mixing for 20-30 minutes to obtain a material D;
s3 fermentation: transporting the material D to an incubation platform through a belt, standing and fermenting for a certain time to obtain dough;
s4 dough sheet pressing: the dough enters a full-automatic rolling device through a blanking device, and the following operations are carried out:
1) rolling the dough for one time to obtain a dough sheet;
2) manually collecting and compacting the broken dough pieces obtained in the step 1), and putting the broken dough pieces into a full-automatic rolling device to obtain stretched broken dough pieces; repeating the step 1) and the step 2) for 4-8 times to obtain a finished dough sheet;
s5, drying: after the finished dough sheet is cut into strips, the strips are sent into a drying device, and certain temperature and time are set for drying;
s6 cutting and packaging: cutting the dried noodles, weighing, bagging, and checking to obtain the finished product of the highland barley full-powder dried noodles.
Preferably, the powder yield of the highland barley whole wheat powder prepared in the S1 is 75-80%.
Preferably, the fermentation time in S3 is 25-45 minutes.
Preferably, the drying temperature in the S5 is 18-45 ℃, and the drying time is 4-7 hours.
Compared with the prior art, the invention has the beneficial effects that:
the invention provides highland barley whole flour fine dried noodles with high dietary fiber, high protein, low fat, low sugar and strong palatability and a preparation method thereof, and solves the problems that the components of the fine dried noodles sold in the market are single, the contents of protein and dietary fiber are low, and the blood sugar is increased due to excessive intake of carbohydrate. The highland barley full-powder fine dried noodles have high highland barley content, are not easy to be burnt when being cooked, and have delicate mouthfeel; compared with the fine dried noodles made of pure wheat flour, the fine dried noodles added with the highland barley whole wheat flour have the advantages that the contents of protein, dietary fiber, polyunsaturated fatty acid and vitamins are all improved, and the high-content highland barley can effectively inhibit the increase of blood sugar and prevent the hyperglycemia caused by excessive intake of carbohydrate. The daily eating of the health-care food can play a role in regulating blood sugar and protecting the body.
Detailed Description
The invention provides highland barley whole-flour fine dried noodles which comprise the following raw materials in parts by weight: 70-90 parts of highland barley whole wheat flour, 10-30 parts of wheat gluten, 8-25 parts of high-precision flour, 40-60 parts of water and 1-4 parts of salt.
The invention also provides a preparation method of the highland barley full-flour fine dried noodles, which comprises the following steps:
s1 preparation of highland barley whole wheat flour: sieving whole highland barley to remove impurities, powdering, sieving with a 60-mesh sieve to obtain a material A and unscreened bran, crushing the unscreened bran with a jet mill, sieving with the 60-mesh sieve again to obtain a material B, and mixing the material A and the material B to obtain highland barley whole wheat flour, wherein the flour yield of the highland barley whole wheat flour is 75-80%;
s2 mixing and pulping: putting wheat gluten, high-precision flour, water, salt and the highland barley whole wheat flour prepared in the step (1) into a machine for mixing for 10-20 minutes to obtain a material C, spraying the material C by an automatic water spraying system, and continuously pulping and mixing for 20-30 minutes to obtain a material D;
s3 fermentation: conveying the material D to an incubation platform through a belt, standing and fermenting for 25-45 minutes to obtain dough;
s4 dough sheet pressing: the dough enters a full-automatic rolling device through a blanking device, and the following operations are carried out:
3) rolling the dough for one time to obtain a dough sheet;
4) manually collecting and compacting the broken dough pieces obtained in the step 1), and putting the broken dough pieces into a full-automatic rolling device to obtain stretched broken dough pieces; repeating the step 1) and the step 2) for 4-8 times to obtain a finished dough sheet;
s5, drying: after cutting the finished dough sheet into strips, feeding the strips into a drying device, setting the drying temperature to be 18-45 ℃ and the drying time to be 4-7 hours, and drying;
s6 cutting and packaging: cutting the dried noodles, weighing, bagging, and checking to obtain the finished product of the highland barley full-powder dried 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 highland barley full-powder fine dried noodles comprise the following raw materials in parts by weight: 70 parts of highland barley whole wheat flour, 10 parts of wheat gluten, 8 parts of high-precision flour, 40 parts of water and 1 part of salt.
The preparation method of the highland barley full-powder fine dried noodles comprises the following steps:
s1 preparation of highland barley whole wheat flour: sieving whole highland barley to remove impurities, powdering, sieving with a 60-mesh sieve to obtain a material A and unscreened bran, crushing the unscreened bran with a jet mill, sieving with a 60-mesh sieve again to obtain a material B, mixing the material A and the material B to obtain highland barley whole wheat flour, wherein the flour yield of the highland barley whole wheat flour is 75%;
s2 mixing and pulping: putting wheat gluten, high-precision flour, water, salt and the highland barley whole wheat flour prepared in the step (1) into a machine for mixing for 10 minutes to obtain a material C, spraying the material C by an automatic water spraying system, and continuously pulping and mixing for 20 minutes to obtain a material D;
s3 fermentation: transporting the material D to an incubation platform through a belt, standing and fermenting for 25 minutes to obtain dough;
s4 dough sheet pressing: the dough enters a full-automatic rolling device through a blanking device, and the following operations are carried out:
5) rolling the dough for one time to obtain a dough sheet;
6) manually collecting and compacting the broken dough pieces obtained in the step 1), and putting the broken dough pieces into a full-automatic rolling device to obtain stretched broken dough pieces; repeating the step 1) and the step 2) for 4 times to obtain a finished dough sheet;
s5, drying: after cutting the finished dough sheet into strips, sending the strips into a drying device, setting the drying temperature to be 18 ℃ and the drying time to be 7 hours, and drying;
s6 cutting and packaging: cutting the dried noodles, weighing, bagging, and checking to obtain the finished product of the highland barley full-powder dried noodles.
Example 2
The highland barley full-powder fine dried noodles comprise the following raw materials in parts by weight: 72 parts of highland barley whole wheat flour, 12 parts of wheat gluten, 10 parts of high-precision flour, 35 parts of water and 2 parts of salt.
The preparation method of the highland barley full-powder fine dried noodles comprises the following steps:
s1 preparation of highland barley whole wheat flour: sieving whole highland barley to remove impurities, powdering, sieving with a 60-mesh sieve to obtain a material A and unscreened bran, crushing the unscreened bran with a jet mill, sieving with a 60-mesh sieve again to obtain a material B, mixing the material A and the material B to obtain highland barley whole wheat flour, wherein the flour yield of the highland barley whole wheat flour is 78%;
s2 mixing and pulping: putting wheat gluten, high-precision flour, water, salt and the highland barley whole wheat flour prepared in the step (1) into a machine for mixing for 10-20 minutes to obtain a material C, spraying the material C by an automatic water spraying system, and continuously pulping and mixing for 23 minutes to obtain a material D;
s3 fermentation: transporting the material D to an incubation platform through a belt, standing and fermenting for 28 minutes to obtain dough;
s4 dough sheet pressing: the dough enters a full-automatic rolling device through a blanking device, and the following operations are carried out:
7) rolling the dough for one time to obtain a dough sheet;
8) manually collecting and compacting the broken dough pieces obtained in the step 1), and putting the broken dough pieces into a full-automatic rolling device to obtain stretched broken dough pieces; repeating the step 1) and the step 2) for 5 times to obtain a finished dough sheet;
s5, drying: after cutting the finished dough sheet into strips, sending the strips into a drying device, setting the drying temperature to be 22 ℃ and the drying time to be 6 hours, and drying;
s6 cutting and packaging: cutting the dried noodles, weighing, bagging, and checking to obtain the finished product of the highland barley full-powder dried noodles.
Example 3
The highland barley full-powder fine dried noodles comprise the following raw materials in parts by weight: 85 parts of highland barley whole wheat flour, 25 parts of wheat gluten, 20 parts of high-precision flour, 55 parts of water and 3 parts of salt.
The preparation method of the highland barley full-powder fine dried noodles comprises the following steps:
s1 preparation of highland barley whole wheat flour: sieving whole highland barley to remove impurities, powdering, sieving with a 60-mesh sieve to obtain a material A and unscreened bran, crushing the unscreened bran with a jet mill, sieving with a 60-mesh sieve again to obtain a material B, mixing the material A and the material B to obtain highland barley whole wheat flour, wherein the flour yield of the highland barley whole wheat flour is 77%;
s2 mixing and pulping: putting wheat gluten, high-precision flour, water, salt and the highland barley whole wheat flour prepared in the step (1) into a machine for mixing for 16 minutes to obtain a material C, spraying the material C by an automatic water spraying system, and continuously pulping and mixing for 24 minutes to obtain a material D;
s3 fermentation: transporting the material D to an incubation platform through a belt, standing and fermenting for 35 minutes to obtain dough;
s4 dough sheet pressing: the dough enters a full-automatic rolling device through a blanking device, and the following operations are carried out:
9) rolling the dough for one time to obtain a dough sheet;
10) manually collecting and compacting the broken dough pieces obtained in the step 1), and putting the broken dough pieces into a full-automatic rolling device to obtain stretched broken dough pieces; repeating the step 1) and the step 2) for 7 times to obtain a finished dough sheet;
s5, drying: after cutting the finished dough sheet into strips, sending the strips into a drying device, setting the drying temperature to be 40 ℃ and the drying time to be 5 hours, and drying;
s6 cutting and packaging: cutting the dried noodles, weighing, bagging, and checking to obtain the finished product of the highland barley full-powder dried noodles.
Example 4
The highland barley full-powder fine dried noodles comprise the following raw materials in parts by weight: 90 parts of highland barley whole wheat flour, 30 parts of wheat gluten, 25 parts of high-precision flour, 60 parts of water and 4 parts of salt.
The invention also provides a preparation method of the highland barley full-flour fine dried noodles, which comprises the following steps:
s1 preparation of highland barley whole wheat flour: sieving whole highland barley to remove impurities, powdering, sieving with a 60-mesh sieve to obtain a material A and unscreened bran, crushing the unscreened bran with a jet mill, sieving with a 60-mesh sieve again to obtain a material B, mixing the material A and the material B to obtain highland barley whole wheat flour, wherein the flour yield of the highland barley whole wheat flour is 80%;
s2 mixing and pulping: putting wheat gluten, high-precision flour, water, salt and the highland barley whole wheat flour prepared in the step (1) into a machine for mixing for 20 minutes to obtain a material C, spraying the material C by an automatic water spraying system, and continuously pulping and mixing for 30 minutes to obtain a material D;
s3 fermentation: transporting the material D to an incubation platform through a belt, standing and fermenting for 45 minutes to obtain dough;
s4 dough sheet pressing: the dough enters a full-automatic rolling device through a blanking device, and the following operations are carried out:
11) rolling the dough for one time to obtain a dough sheet;
12) manually collecting and compacting the broken dough pieces obtained in the step 1), and putting the broken dough pieces into a full-automatic rolling device to obtain stretched broken dough pieces; repeating the step 1) and the step 2) for 8 times to obtain a finished dough sheet;
s5, drying: after cutting the finished dough sheet into strips, sending the strips into a drying device, setting the drying temperature to be 45 ℃ and the drying time to be 4 hours, and drying;
s6 cutting and packaging: cutting the dried noodles, weighing, bagging, and checking to obtain the finished product of the highland barley full-powder dried noodles.
The quality of the highland barley whole flour fine dried noodles obtained in examples 1 to 4 was evaluated, and the evaluation items and the evaluation results are shown in table 1 below.
| Color | The natural breaking rate% | Percentage of cooked and broken strips% | Cooking loss ratio% | Tendon and channel | |
| Example 1 | Light brown | 1.3% | 1.7% | 2.8% | 4 |
| Example 2 | Light brown | 0.8% | 1.0% | 2.1% | 5 |
| Example 3 | Light brown | 2.3% | 2.9% | 3.7% | 3 |
| Example 4 | Light brown | 2.4% | 3.1% | 4.5% | 3 |
TABLE 1
Note: in the above table 1, the gluten is based on the common wheat noodles and the pure highland barley whole wheat noodles, and the gluten of the wheat noodles is 5; the gluten of the pure highland barley whole wheat flour is 0. When the whole highland barley flour is hung, the gluten grade is represented by the vertical 0-5, and the larger the gluten value is, the more tough the noodles are.
The above table 1 shows that the highland barley whole flour fine dried noodles prepared by the formula and the method have light brown color, the natural noodle breaking rate is kept below 2.5%, the cooked noodle breaking rate is kept below 3.2%, the cooking loss rate is kept below 4.5%, and the highland barley whole flour fine dried noodles are similar to common wheat noodles in chewiness and are beneficial to popularization.
Test example 1
And (4) measuring the content of nutrient substances of different fine dried noodles.
Selecting the highland barley full flour fine dried noodles prepared in the embodiment 3 as a sample 1, the commercially available highland barley fine dried noodles as a sample 2 and the commercially available common wheat fine dried noodles as a sample 3; according to the detection basis of Protein determination in Protein GB 5009.5-2010 food safety standard food, Fat determination in Fat GB/T5009.6-2003 food, potassium and Sodium determination in Sodium GB/T5009.91-2003 food, GB5009.3-2010 moisture determination and GB5009.4-2010 ash determination, the Energy and Carbohydrate calculation indexes meet the requirements of an Energy calculation method and a Carbohydrate calculation method, and the main detection data are shown in the following table 2:
TABLE 2
| Sample 1 (per 100 g) | Sample 2 (per 100 g)） | Sample 3 (per 100 g) | |
| (Energy) | 1466 kilojoule | 1456 KJ | 1448 KJ |
| Protein | 15.2 g | 14.2 g | 10.3 g |
| Fat | 1.2 g | 0.6 g | 0.6 g |
| Carbohydrate compound | 52.6 g | 67.4 g | 74.9 g |
| Sodium salt | 178 mg of | 189 mg of | 185 mg of |
As can be seen from table 2, per 100 grams of sample: the protein content is sample 1, sample 2, sample 3, the carbohydrate content is sample 3, sample 2 and sample 1, which shows that the protein content is higher and the carbohydrate content is lower in the product of the invention under the same quality, therefore, the highland barley whole flour fine dried noodles have important significance for promoting human health, regulating blood sugar and reducing cholesterol.
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 highland barley full-powder fine dried noodles are characterized by comprising the following components: highland barley whole wheat flour, wheat gluten, high-quality flour, water and salt.
2. The highland barley whole flour fine dried noodles as claimed in claim 1, which are characterized by comprising the following raw materials in parts by weight: 70-90 parts of highland barley whole wheat flour, 10-30 parts of wheat gluten, 8-25 parts of high-precision flour, 40-60 parts of water and 1-4 parts of salt.
3. The highland barley whole flour fine dried noodles as claimed in claim 1, which are characterized by comprising the following raw materials in parts by weight: 72-85 parts of highland barley whole wheat flour, 12-25 parts of wheat gluten, 10-20 parts of high-precision flour, 35-55 parts of water and 1-3 parts of salt.
4. The preparation method of the highland barley whole flour fine dried noodles as claimed in any one of claims 1 to 3, which is characterized in that the preparation method comprises the following steps:
s1 preparation of highland barley whole wheat flour: sieving whole highland barley to remove impurities, powdering, sieving with a 60-mesh sieve to obtain a material A and unscreened bran, crushing the unscreened bran with a jet mill, sieving with a 60-mesh sieve again to obtain a material B, and mixing the material A and the material B to obtain highland barley whole wheat flour;
s2 mixing and pulping: putting wheat gluten, high-precision flour, water, salt and the highland barley whole wheat flour prepared in the step (1) into a machine for mixing for 10-20 minutes to obtain a material C, spraying the material C by an automatic water spraying system, and continuously pulping and mixing for 20-30 minutes to obtain a material D;
s3 fermentation: transporting the material D to an incubation platform through a belt, standing and fermenting for a certain time to obtain dough;
s4 dough sheet pressing: the dough enters a full-automatic rolling device through a blanking device, and the following operations are carried out:
rolling the dough for one time to obtain a dough sheet;
manually collecting and compacting the broken dough pieces obtained in the step 1), and putting the broken dough pieces into a full-automatic rolling device to obtain stretched broken dough pieces; repeating the step 1) and the step 2) for 4-8 times to obtain a finished dough sheet;
s5, drying: after the finished dough sheet is cut into strips, the strips are sent into a drying device, and certain temperature and time are set for drying;
s6 cutting and packaging: cutting the dried noodles, weighing, bagging, and checking to obtain the finished product of the highland barley full-powder dried noodles.
5. The preparation method of the highland barley whole flour fine dried noodles as claimed in claim 4, wherein the flour yield of the highland barley whole flour prepared in the S1 is 75% -80%.
6. The preparation method of the highland barley whole flour fine dried noodles as claimed in claim 4, wherein the fermentation time in the S3 is 25-45 minutes.
7. The preparation method of the highland barley whole flour fine dried noodles as claimed in claim 4, wherein the drying temperature in the S5 is 18-45 ℃, and the drying time is 4-7 hours.
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| CN114868871A (en) * | 2022-04-20 | 2022-08-09 | 江南大学 | Low-GI (glycemic index) and low-GL (GL) fermented sugar-controlling highland barley noodles and preparation thereof |
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