CN1378796A - Method for fine processing of food grains other than wheat and rice - Google Patents
Method for fine processing of food grains other than wheat and rice Download PDFInfo
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- CN1378796A CN1378796A CN02118754A CN02118754A CN1378796A CN 1378796 A CN1378796 A CN 1378796A CN 02118754 A CN02118754 A CN 02118754A CN 02118754 A CN02118754 A CN 02118754A CN 1378796 A CN1378796 A CN 1378796A
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- coarse cereals
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Abstract
A technology for refining the coarse cereals includes such steps as mixing corn with one or some kinds of sorghun, bean, peanut and dried potato, adding edible salt and soda 0.05-0.1 wt% of coarse cereals, pulverizing at 55-65 deg.C for 30-40 S, sieving by 60-80 meshes, pulverizing again at 40-50 deg.C for 60-90 S, sieving by 110-130 meshes, further pulverizing at 20-30 deg.C for 30-40 S and sieving by 130-160 meshes. Its advantages are rich nutrients and good eating feeling.
Description
Technical field
The present invention relates to a kind of processing of farm products method, be specially a kind of method for fine finishing of coarse cereals.
Technical background
Existing coarse cereals process technology is traditional disposable pulverizing processing technology, though the coarse cereals nutrition after the processing is abundant, has the not shortcoming of chewiness of mouthfeel difference, especially is not suitable for being used for processing wheaten food such as noodles, boiled dumpling, is not generally accepted by the numerous consumer groups.
Summary of the invention
Technical problem to be solved by this invention provide a kind of nutritious, mouthfeel good, and can be used to process the method for fine finishing of the coarse cereals of noodles, boiled dumpling.
Technical scheme of the present invention is: the present invention selects one or more mixing in doing of 1. corn or corn and Chinese sorghum, beans, peanut, potato for use; 2. one or more mixing during Chinese sorghum or Chinese sorghum and beans, peanut, potato are done, in above-mentioned coarse cereals, add edible salt and alkali, the edible salt addition is 0.1～0.2% of a coarse cereals weight, the addition of alkali is 0.05～0.1% of a coarse cereals weight, successively carry out then pulverizing for three times, pulverizing for the first time makes the coarse cereals temperature remain on 55～65 ℃, pulverizes 30～40 seconds, crosses 60～80 mesh sieves; Pulverizing for the second time makes the coarse cereals temperature remain on 40～50 ℃, pulverizes 60～90 seconds, crosses 110～130 mesh sieves; Pulverizing for the third time makes the coarse cereals temperature remain on 20～30 ℃, pulverizes 30～40 seconds, crosses 130～160 mesh sieves and promptly makes.
Beans of the present invention can be selected soybean, red bean, black soya bean etc. for use.
Good effect of the present invention is as follows:
The processing of coarse cereals in the tradition is a comminuting method, and the coarse cereals nutrition that processes is abundant, but mouthfeel is poor, chewiness not.Technology of the present invention can adopt in a kind of or corn, Chinese sorghum and the multiple coarse cereals in corn and the Chinese sorghum one or more arbitrarily weight of combination processing and every kind of coarse cereals can select arbitrarily, for example select 1. corn for use, 2. corn+beans, 3. Chinese sorghum+corn+beans, 4. corn+Chinese sorghum+peanut+beans+potato is done, 5. Chinese sorghum, 6. Chinese sorghum+peanut, add an amount of edible salt, alkali respectively, on disintegrating process, become once to pulverize and be three pulverizing, change the mouthfeel and the chewiness of coarse cereals with different temperature, make mouthfeel and wheat flour taste approximate, chewiness be enough to and wheat flour than beautiful.Do not add chemical addition agents such as gelatin in the process of the present invention, the coarse cereals that process can be made dumplings, and do manual noodle, draw stewed noodles, also can do the instant face, and it is edible to be fit to consumers in general.
The specific embodiment
Below in conjunction with embodiment technology of the present invention is described in detail:
Embodiment one: add edible salt and alkali in corn (or Chinese sorghum), the edible salt addition is 0.1% of corn (or Chinese sorghum) weight, the addition of alkali is 0.07% of corn (or Chinese sorghum) weight, successively carry out then pulverizing for three times, pulverizing for the first time makes corn (or Chinese sorghum) temperature remain on 55 ℃, pulverized 35 seconds, and crossed 60 mesh sieves; Pulverizing for the second time makes corn (or Chinese sorghum) temperature remain on 45 ℃, pulverizes 75 seconds, crosses 110 mesh sieves; Pulverizing for the third time makes corn (or Chinese sorghum) temperature remain on 20 ℃, pulverizes 30 seconds, crosses 130 mesh sieves and promptly makes.
Embodiment two: select for use corn, peanut, soybean to mix, in above-mentioned mixing coarse cereals, add edible salt and alkali, the edible salt addition is 0.15% of a coarse cereals weight, the addition of alkali is 0.05% of a coarse cereals weight, successively carry out then pulverizing for three times, pulverizing for the first time makes the coarse cereals temperature remain on 65 ℃, pulverizes 30 seconds, crosses 80 mesh sieves; Pulverizing for the second time makes the coarse cereals temperature remain on 40 ℃, pulverizes 60 seconds, crosses 130 mesh sieves; Pulverizing for the third time makes the coarse cereals temperature remain on 30 ℃, pulverizes 40 seconds, crosses 160 mesh sieves and promptly makes.
Embodiment three: select for use Chinese sorghum, black soya bean, potato to do and mix, in above-mentioned mixing coarse cereals, add edible salt and alkali, the edible salt addition is 0.15% of a coarse cereals weight, the addition of alkali is 0.05% of a coarse cereals weight, successively carry out then pulverizing for three times, pulverizing for the first time makes the coarse cereals temperature remain on 65 ℃, pulverizes 30 seconds, crosses 80 mesh sieves; Pulverizing for the second time makes the coarse cereals temperature remain on 40 ℃, pulverizes 60 seconds, crosses 130 mesh sieves; Pulverizing for the third time makes the coarse cereals temperature remain on 30 ℃, pulverizes 40 seconds, crosses 160 mesh sieves and promptly makes.
Embodiment four: select for use corn, Chinese sorghum, red bean, peanut, potato to do and mix, in above-mentioned mixing coarse cereals, add edible salt and alkali, the edible salt addition is 0.2% of a coarse cereals weight, the addition of alkali is 0.1% of a coarse cereals weight, successively carry out then pulverizing for three times, pulverizing for the first time makes the coarse cereals temperature remain on 60 ℃, pulverizes 40 seconds, crosses 70 mesh sieves; Pulverizing for the second time makes the coarse cereals temperature remain on 50 ℃, pulverizes 90 seconds, crosses 120 mesh sieves; Pulverizing for the third time makes the coarse cereals temperature remain on 25 ℃, pulverizes 35 seconds, crosses 145 mesh sieves and promptly makes.
Claims (2)
1, a kind of method for fine finishing of coarse cereals is characterized in that selecting for use one or more mixing in doing of 1. corn or corn and Chinese sorghum, beans, peanut, potato; 2. one or more mixing during Chinese sorghum or Chinese sorghum and beans, peanut, potato are done, in above-mentioned coarse cereals, add edible salt and alkali, the edible salt addition is 0.1～0.2% of a coarse cereals weight, the addition of alkali is 0.05～0.1% of a coarse cereals weight, successively carry out then pulverizing for three times, pulverizing for the first time makes the coarse cereals temperature remain on 55～65 ℃, pulverizes 30～40 seconds, crosses 60～80 mesh sieves; Pulverizing for the second time makes the coarse cereals temperature remain on 40～50 ℃, pulverizes 60～90 seconds, crosses 110～130 mesh sieves; Pulverizing for the third time makes the coarse cereals temperature remain on 20～30 ℃, pulverizes 30～40 seconds, crosses 130～160 mesh sieves and promptly makes.
2, the method for fine finishing of a kind of coarse cereals according to claim 1 is characterized in that described beans can select soybean, red bean, black soya bean etc. for use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02118754A CN1378796A (en) | 2002-04-30 | 2002-04-30 | Method for fine processing of food grains other than wheat and rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02118754A CN1378796A (en) | 2002-04-30 | 2002-04-30 | Method for fine processing of food grains other than wheat and rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1378796A true CN1378796A (en) | 2002-11-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN02118754A Pending CN1378796A (en) | 2002-04-30 | 2002-04-30 | Method for fine processing of food grains other than wheat and rice |
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| CN (1) | CN1378796A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946878A (en) * | 2010-08-27 | 2011-01-19 | 张学知 | Health-promoting instant food prepared by coarse cereals |
| CN102100335A (en) * | 2011-01-12 | 2011-06-22 | 浙江晨云实业有限公司 | Non-fried broomcorn instant noodles |
| CN103478583A (en) * | 2013-09-02 | 2014-01-01 | 凤阳县小岗村粮油食品发展有限公司 | Black soybean nutritional noodles and preparation method thereof |
| CN109569772A (en) * | 2019-01-04 | 2019-04-05 | 高广雨 | A kind of peeling processing method of full nutrition wheat flour |
-
2002
- 2002-04-30 CN CN02118754A patent/CN1378796A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946878A (en) * | 2010-08-27 | 2011-01-19 | 张学知 | Health-promoting instant food prepared by coarse cereals |
| CN102100335A (en) * | 2011-01-12 | 2011-06-22 | 浙江晨云实业有限公司 | Non-fried broomcorn instant noodles |
| CN103478583A (en) * | 2013-09-02 | 2014-01-01 | 凤阳县小岗村粮油食品发展有限公司 | Black soybean nutritional noodles and preparation method thereof |
| CN109569772A (en) * | 2019-01-04 | 2019-04-05 | 高广雨 | A kind of peeling processing method of full nutrition wheat flour |
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