Instant millet noodle

A rice noodle and millet technology, applied in the field of instant millet noodles, to achieve the effect of reasonable nutritional structure, low cost of raw materials, and comprehensive nutritional components

Inactive Publication Date: 2010-04-14
ZHEJIANG CHENYUN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But do not use millet as the instant rice noodles of raw material in existing instant rice noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] A kind of instant millet vermicelli, it is made by 50% millet flour by raw material gross weight, 35% indica rice, 15% potato starch; And make according to following process method:

[0009] Choose high-quality indica rice with a total weight of 35% of raw materials, soak it in tap water for 2 hours, and refine the soaked indica rice through a refiner, with a fineness of 80 mesh; the indica rice pulp is squeezed out by a filter press to get more than water, and the indica rice after pressing The water content of the powder is 39%; it is mixed with 50% millet flour and 15% potato starch and stirred evenly, and the twin-screw self-cooking extruder is used for aging and silk making, and the silky rice noodles are continuously aged by the mesh belt aging machine. The aging time is 6 hours. The aged rice noodles are cut to a fixed length by a cutting machine, and then transported to the metering. The metering weight: 100 grams per serving of rice noodles. ℃ hot air for 2 hou...

Embodiment 2

[0011] A kind of instant millet vermicelli, it is made by 60% millet flour by raw material gross weight, 30% indica rice, 10% potato starch; And make according to following process:

[0012] Select high-quality indica rice with a total weight of 30% of raw materials, soak it in tap water for 4 hours, and refine the soaked indica rice with a refiner to a fineness of 100 mesh; the indica rice pulp is squeezed out by a filter press to produce more than water, and the indica rice after pressing The water content of the powder is 40%; it is mixed with 60% millet flour and 10% potato starch and stirred evenly. The twin-screw self-cooking extruder is used for aging and silk making, and the silky rice noodles are continuously aged by the mesh belt aging machine. The aging time is 8 hours. The aged rice noodles are cut to a fixed length by a cutting machine, and then transported to the metering. The metering weight is 125 grams per serving of rice noodles. ℃ hot air for 3 hours to dry,...

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PUM

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Abstract

The invention relates to an instant millet noodle which belongs to the technical field of instant foods. The instant millet noodle is characterized by being prepared from the following raw materials in percentage by weight: 40-60 percent of millet flour, 50-25 percent of long-shaped rice and 10-15 percent of potato starch and prepared by the following technical steps: soaking the raw long-shaped rice with high quality by tap water; pulping the soaked long-shaped rice by a pulping machine; squeezing the long-shaped rice pulp into redundant water by a pressure filter and mixing with the millet flour and the potato starch to uniformly stir; carrying out cooking and filamentization by a double-screw self-cooked extruder, continuously aging the filiform noodles by a mesh belt aging machine; carrying out fixed length cutting on the aged noodles by a cutting machine; delivering the noodles to meter and mould, drying by hot air, placing a seasoning packet to package; and obtaining a finished product. The invention is richer than rice on nutrition components and particularly contains rich vitamin B1, vitamin B12, and the like; and in addition, the preparation is convenient, and the raw material cost of millet is low, thereby being easy to accept by consumers and being capable of becoming a commodity.

Description

technical field [0001] The invention belongs to the technical field of instant food, in particular to an instant millet noodle. Background technique [0002] Existing instant rice noodles, or rice vermicelli, are mainly made of single rice, so its nutritional labeling is mainly carbohydrates, and people eat it and have the problem of insufficient nutritional labeling. Millet is more nutritious than rice. Every 100 grams of millet contains 9.7 grams of protein, 1.7 grams of fat, and 76.1 grams of carbohydrates, all of which are higher than those of rice and wheat; milligrams, the content of vitamin B1 ranks first among all grains, and is rich in B12 and so on. Because it has the above nutrients, it has the following effects: 1. It has the effect of preventing indigestion and mouth sores; 2. Millet has the effect of preventing pan stomach and vomiting; 3. It also has the function of nourishing yin and blood, It can restore the cold constitution of puerpera and help them reco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/29A23L1/217A23L7/117
Inventor 朱劲松丁兵
Owner ZHEJIANG CHENYUN IND
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