Coarse cereal noodles and preparation method thereof

A technology for dried noodles and miscellaneous grains, applied in the field of miscellaneous grains dried noodles and their preparation, can solve the problems of high cost and unacceptable prices of dried noodles, etc., and achieves the effects of being beneficial to processing and production, being beneficial to human body absorption, and having a smooth surface.

Active Publication Date: 2011-04-20
BEIDAHUANG FENGYUAN GRP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding nutrients to dried noodles can increase the nutritional value of dried noodles, but th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: a kind of miscellaneous grain vermicelli of the present invention, it is made up of wheat flour, mung bean flour, red bean flour, kidney bean flour, black bean flour, oat flour, buckwheat flour, corn flour, sorghum flour, guar gum, iodized salt and water It is characterized in that: the formula is: 88.8% of wheat flour, 0.5% of mung bean flour, 0.5% of red bean flour, 1.5% of kidney bean flour, 2.5% of black bean flour, 0.5% of oat flour, 2.5% of buckwheat flour, 0.5% of corn flour, sorghum flour 0.5%, guar gum 0.2%, iodized salt 2%, and the amount of water added in the kneading process is 35% of the total weight of each component.

[0019] The preparation method of described miscellaneous grain vermicelli, the steps are as follows:

[0020] Step 1: Mix 88.8% wheat flour, 0.5% mung bean flour, 0.5% red bean flour, 1.5% kidney bean flour, 2.5% black bean flour, 0.5% oat flour, 2.5% buckwheat flour, 0.5% corn flour, and 0.5% sorghum flour It is called the r...

Embodiment 2

[0029] Example 2: Laboratory production: Weigh 0.1 kg of mung bean powder, 0.1 kg of red bean powder, 0.3 kg of kidney bean powder, 0.5 kg of black bean powder, 0.1 kg of oat flour, 0.5 kg of buckwheat flour, 0.25 kg of corn flour, and 0.15 kg of sorghum flour , mix 20 kilograms of wheat flour, stir evenly, then add the mixed solution of 12 kilograms of water, 0.4 kilogram of iodized salt, 0.04 kilogram of guar gum and carry out kneading. The reconciled dough is compounded by rolling the dough twice, the dough is statically matured, seven times of continuous sheeting, cutting, drying, cutting, and made into a finished product. The obtained finished product has a water content of 12.5%, a bending fracture rate of 10%, a boiled breaking rate of 5%, and a cooking loss of 10%.

Embodiment 3

[0030]Example 3: Pilot test in the production workshop: technical parameters are: roller width 550mm, tablet thickness 1mm, strip width 3mm, drying chamber: first zone temperature 18-22, humidity 90-95, second zone temperature 32-38 , Humidity 83-88, temperature in three zones 25-30, humidity 60-65. Dry run time 4.5 hours. The cut length of finished dried noodles is 240mm. The moisture content of the finished product is 13.5%, the bending and breaking rate is 8%, the cooked breaking rate is 5%, and the cooking loss is 9%. The color and luster of the noodles is uniform and smooth, no difference, not gritty, and the taste is smooth with a slight bean-specific aroma.

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Abstract

The invention provides coarse cereal noodles with abundant nutriments and smooth mouthfeel and a preparation method thereof. The coarse cereal noodles comprise the following components in percentage by weight: 88.8 percent of flour, 0.5 percent of mung beans, 0.5 percent of red beans, 1.5 percent of kidney beans, 2.5 percent of black beans, 0.5 percent of oats, 2.5 percent of buckwheat, 0.5 percent of corn meal, 0.5 percent of sorghum, 0.2 percent of guar gum and 2 percent of iodized salt, wherein water is added in an amount which is 35 percent based on the total weight of the components in the process of kneading dough. The preparation method comprises the following steps of: sifting raw materials; adding the water into 0.2 weight percent of guar gum and 2 weight percent of iodized salt,pouring the mixture into a dough kneading pot, and stirring; making the aged dough into dough belts through a compound machine; cutting calendered dough sheets into strips and cutting the strips off;and cutting dried noodles into noodles with the standard length meeting packaging requirements. The coarse cereal noodles keep the nutrition components of coarse cereals, and replenish multiple nutrient substances such as amino acids, vitamins, proteins, mineral substances and the like for human bodies.

Description

(1) Technical field [0001] The present invention relates to food technology, specifically a kind of miscellaneous grain vermicelli and its preparation method (2) Background technology [0002] In the "Huangdi Neijing", the five grains of the five grains are "japonica rice, small beans, wheat, soybeans, and yellow millet", while in "Mencius Teng Wengong", the five grains are called "rice, millet, millet, wheat, and bean". When offering sacrifices, the five grains are also called "barley, wheat, rice, adzuki beans, and flax". Li Shizhen recorded in "Compendium of Materia Medica" that there are 33 kinds of cereals, 14 kinds of beans, and a total of 47 kinds. The principle of dietary care is "five grains for nourishment, five fruits for help, five animals for benefit, five vegetables for supplementation, and the combination of smell and food to nourish leanness and Qi". It also illustrates the dominant position of whole grains in the diet. Coarse grains of beans contain more vi...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/20A23L1/29A23L7/109A23L11/00A23L33/00
Inventor 李冰李振生庞桂玲于坤弘
Owner BEIDAHUANG FENGYUAN GRP
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