TH22093Y - A recipe for gluten-free pasta made from banana flour and its manufacturing process. - Google Patents

Abstract

Page 1 of 1. Summary of the Invention: A formula for producing gluten-free pasta from banana flour. Ingredients include banana flour, modified flour, guar gum, olive oil, egg yolk, salt, and water. The production process involves washing, peeling, and slicing unripe bananas, drying, and grinding them into flour. The banana flour is then mixed with modified flour, water, guar gum, egg yolk, and salt, kneaded until well combined, with olive oil slowly added. The dough is then rolled into rectangles and shaped into strands. The resulting gluten-free banana pasta is nutritious and aims to add value to agricultural products and enhance the competitiveness and self-reliance of agricultural products in the healthy food market. The intended purpose of this invention is to create added value for agricultural products and develop the competitiveness and self-reliance of agricultural products in the healthy food market.

Claims (3)

Page 1 of 1. Claims. 1. Recipe for making gluten-free pasta from banana flour: - Banana flour 30-40 parts by weight - Modified flour 7-15 parts by weight - Guar gum 1-3 parts by weight - Olive oil 8-10 parts by weight - Egg yolk 10-15 parts by weight - Salt 1-2 parts by weight - Water 20-25 parts by weight 2. The process for producing gluten-free pasta from banana flour, as per claim 1, consists of the following steps: a. Preparation of banana flour: Wash, peel, and slice unripe bananas into pieces 0.5 - 1.0 mm thick. Dry the slices at 50-60°C until the moisture content is no more than 6%. Grind the slices into a fine powder using a dry grinder. Sift the powder through a sieve with 100 holes per inch to obtain a creamy white banana flour powder. b. Mix the banana flour powder from step 1.1 with modified flour, water, guar gum, egg yolk, and salt in a bowl until well combined. c. Gradually and slowly add olive oil while kneading and mixing until well combined. Roll the dough into a rectangular shape and then roll it into strands 0.1-0.2 mm thick. Cut the strands into 0.5 mm wide pieces to obtain gluten-free pasta from banana flour. 3. Gluten-Free Pasta Production Process from Banana Flour: The gluten-free pasta made from banana flour (as described in step A) can be processed into dried gluten-free pasta. The fresh gluten-free pasta (prepared in step C) is stretched across straight stainless steel rods. The dried pasta is then air-dried at 60°C until the moisture content reaches 8-10%, resulting in dried gluten-free banana flour pasta.