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Various grains nutritious vermicelli produced with dual-extrusion pressing and compound steam combined method

A combination method and miscellaneous grain technology, applied in dough extruder, dough processing, baking, etc., can solve problems such as insufficient product stability, easy paste soup expansion, and inferior flavor, so as to improve taste and nutrition, improve quality, Smooth taste effect

Inactive Publication Date: 2009-02-18
奥生平 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Both of the above two patents are formed by high-temperature extrusion and puffing process. Due to the one-time extrusion and puffing process, the product is not stable enough, and it is not resistant to soaking. When boiling in boiling water, it is very easy to swell the soup and change the texture. It is this kind of product that can only be "soaked and eaten" (that is, no-cooking type), rather than "cooked and eaten", and the flavor is greatly inferior, which is its limitation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Make 100 kilograms of corn pumpkin nutritious dried noodles finished product, follow the steps below:

[0042] 1. Raw material pretreatment:

[0043] ① Cereals and beans are made into 140-mesh fine powder according to the traditional milling process, and the water content is ≦14%.

[0044] ②, pumpkin pulping, 20% or 30% concentration, passing through a 100-mesh sieve, adding β-cyclodextrin with a slurry weight of 10%;

[0045] The above milling and pulping techniques are well known to those skilled in the art, so details will not be repeated here.

[0046] ③, the preparation of compound liquid of quality improver (concentration 3.2%):

[0047] a, formula (by material weight percentage) is:

[0048] Konjac fine powder 0.5%, xanthan gum 0.4%, guar gum 0.2%, glycerol monostearate 1.4%, calcium chloride 0.7%, tap water 96.8% (water temperature 45°C);

[0049] b. Mix and stir the above materials, and use a high-pressure homogenizer to homogenize twice, and the homogeniza...

Embodiment 2

[0062] Make 100 kilograms of finished products of buckwheat nutritious fine noodles, follow the steps below:

[0063] 1. Raw material pretreatment:

[0064] ① Cereals and beans are made into 100-mesh fine powder according to the traditional milling process, and the water content is ≦14%.

[0065] The above milling techniques are well known to those skilled in the art, so details will not be repeated here.

[0066] ②, the preparation of compound solution of quality improver (concentration 5%):

[0067] a, formula (percentage by material weight): konjac fine powder 0.42%, xanthan gum 0.3%, guar gum 0.3%, monostear fatty acid glyceride 1.4%, calcium chloride 0.7%, all the other are tap water (water temperature 50 ℃ );

[0068] c, b. Mix and stir the above materials, homogenize twice with a high-pressure homogenizer, and the homogenization pressure is 25MPa;

[0069] 2. Ingredients, mixing and stirring:

[0070] Corn powder 14 kg, red bean powder 2 kg, corn modified starch 8 ...

Embodiment 3

[0078] Make 100 kilograms of millet alfalfa nutritional dried noodle finished products, follow the steps below:

[0079] 1. Raw material pretreatment:

[0080] 1. Cereals and beans milling process make 160 mesh refined flour, and others are the same as in Example 1.

[0081] ②, pulping fresh alfalfa, 25% concentration, passing through a 100-mesh sieve, adding β-cyclodextrin of 8% by weight of the slurry;

[0082] The above milling and pulping techniques are well known to those skilled in the art, so details will not be repeated here.

[0083] ③. Preparation of quality improver compound solution (concentration 1.0%):

[0084] D, formula (percentage by material weight) is: konjac fine powder 0.8%, xanthan gum 0.35%, guar gum 0.25%, monostear fatty acid glyceride 1.8%, calcium chloride 0.9%, all the other are tap water 9 (water temperature 40℃):

[0085] e. Mix and stir the above materials, homogenize twice with a high-pressure homogenizer, and the homogenization pressure is ...

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Abstract

The invention relates to flour food, in particular to a minor cereal nutrient dried noodle produced by a double extrusion and secondary steaming combination method and a preparation method thereof. The invention is characterized in that the minor cereal nutrient dried noodle is prepared through the following steps: five cereals are taken as main raw materials, cucurbits, vegetables and potatoes are added or are not added, an auxiliary material capable of improving and enhancing the quality of a product and a complex quality improvement liquid are added, and processes such as raw material pretreatment, mixing and stirring, noodle-making molding by the double extrusion and secondary steaming combination method, drying, cutting, packing and so on, are performed. The reasonable formula design and the noodle-making molding process by the double extrusion and secondary steaming combination method, namely a process of steaming and cooking once again after two-stage extrusion molding, assure the balanced nutrition and the strong health care function of the product, and the minor cereal nutrient dried noodle has the advantages of long storage period, steady quality, no turbid soup during the cooking, boiling fastness, good thermal stability, smooth appearance, and chewy taste, and can be eaten as staple food like ordinary dried noodles.

Description

technical field [0001] The invention relates to a flour-made food, in particular to a mixed grain nutritional dried noodle produced by a combined method of double extrusion and re-steaming and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the continuous enhancement of health awareness, "food variety, balanced nutrition, eating more grains, good for health" has become a new dietary concept in modern society. The view of diet and health care put forward in the ancient Chinese "Huangdi Neijing" is that "five grains are for nourishment, five fruits are for help, five animals are for benefit, and five vegetables are for filling", which means that grains, fruits, meat, and vegetables must be eaten and complement each other. , A comprehensive supply of nutrition can strengthen the body and prolong life. Vigorously develop the staple food with balanced nutrition and good "palatability", increase the intake of misce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/212A23L1/217A21C11/16A21C14/00A23L7/113A23L19/00A23L19/18
Inventor 奥生平刘书元
Owner 奥生平
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