Processing method for miscellaneous grain bean noodles

A processing method and technology for miscellaneous grains, which are applied in the processing field of miscellaneous grains and bean noodles, can solve the problems of poor cooking performance, no gluten protein network structure, high product breakage rate, low mixing rate, good health care effect and edible The effect of taste and cooking loss is small

Active Publication Date: 2011-07-27
ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
View PDF3 Cites 50 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method solves the problem that buckwheat, millet, pea, broad bean and other miscellaneous grains and beans do not contain glutenin and glutenin, and do not have the ability to form a gluten protein network structure. Above, the noodl

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method of miscellaneous grain bean vermicelli, the method comprises the following steps:

[0031] (1) Crushing: Grind miscellaneous grains and soybeans into powder, pass through an 80-mesh sieve, and make miscellaneous grains and soybean flour;

[0032] (2) Adjust the moisture content of the miscellaneous grains and soybean flour to 10% with water, and then feed it into a twin-screw extruder for extrusion in four stages. The extrusion temperatures of the four stages are 50°C, 80°C, and 100°C, respectively. 130°C, screw speed 240r / min, obtain puffed material, crush the puffed material, pass through 80-mesh sieve, and obtain miscellaneous grain bean pregelatinized powder;

[0033] (3) Mix 4.5 parts of miscellaneous grain bean flour prepared in step (1) with 4.5 parts of miscellaneous grain bean pregelatinized powder prepared in step (2), and then add the total weight of the miscellaneous grain bean flour and miscellaneous grain bean pregelatinized powder 1% sa...

Embodiment 2

[0039] A processing method of miscellaneous grain bean vermicelli, the method comprises the following steps:

[0040] (1) Crushing: Grind miscellaneous grains and soybeans into powder, pass through an 80-mesh sieve, and make miscellaneous grains and soybean flour;

[0041] (2) Adjust the moisture content of the miscellaneous grains and soybean powder to 20% with water, and then feed it into a twin-screw extruder for extrusion in four stages. The extrusion temperatures of the four stages are 60°C, 90°C, and 110°C, respectively. 150°C, screw speed 260r / min, obtain puffed material, crush the puffed material, pass through 80-mesh sieve, and obtain miscellaneous grain bean pregelatinized powder;

[0042] (3) Mix 3.5 parts of miscellaneous grain bean flour prepared in step (1) with 3.5 parts of miscellaneous grain bean pregelatinized powder prepared in step (2), and then add the total weight of the miscellaneous grain bean flour and miscellaneous grain bean pregelatinized powder 1%...

Embodiment 3

[0048] A processing method of miscellaneous grain bean vermicelli, the method comprises the following steps:

[0049] (1) Crushing: Grind miscellaneous grains and soybeans into powder, pass through an 80-mesh sieve, and make miscellaneous grains and soybean flour;

[0050] (2) Adjust the moisture content of the miscellaneous grains and soybean flour to 10% with water, and then feed it into a twin-screw extruder for extrusion in four stages. The extrusion temperatures of the four stages are respectively 80°C, 100°C, and 130°C. 170°C, screw speed 280r / min, obtain puffed material, crush the puffed material, pass through 80-mesh sieve, and obtain miscellaneous grain bean pregelatinized powder;

[0051] (3) Mix 2.5 parts of miscellaneous grain bean flour prepared in step (1) with 2.5 parts of miscellaneous grain bean pregelatinized powder prepared in step (2), and then add the total weight of the miscellaneous grain bean flour and miscellaneous grain bean pregelatinized powder 1% ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Finenessaaaaaaaaaa
Login to view more

Abstract

The invention discloses a processing method for miscellaneous grain bean noodles. In specific to the problems that the miscellaneous grain beans contain no mucedin, and are difficult to form and have high broken rate when applied to noodle production, the method is used for developing nutritional and healthy noodles made from miscellaneous grain beans by means of the high and new food technologies such as a miscellaneous grain bean extrusion and pregelatinization processing technology, a multi-layer overlapping rolling technology of miscellaneous grain bean breads and wheat breads, an auxiliary preparation technology and the like. In the method disclosed by the invention, the protein molecules of the miscellaneous grain bean powder and the wheat powder are mutually combined to form a macro-molecular gluten network structure, thereby strengthening the toughness and a three-dimension space network structure of a dough are enhanced so that the strength and the extensibility of the dough are increased, and the whole dough has firmer network and better elasticity and toughness. In addition, on the basis of the technologies, the application of an ultra-micro powder physical modification technology can be used for effectively improving the quality indexes such as appearance, glossiness and the like of the noodles. By adoption of the invention, the adding amount of the miscellaneous grain beans in the noodles can be 10-90%.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of miscellaneous grains bean vermicelli. Background technique [0002] Dried noodles are also called rolled noodles and packaged noodles. They are mainly made of wheat flour (or add an appropriate amount of edible salt and edible alkali), add water, knead noodles, ripen, calender, cut strips, hang, dehydrate and other processes to form rectangular or circular cross-sections. Dried noodle products. my country is the birthplace of dried noodles, and historical records have a history of more than 2,000 years (during the Eastern Han Dynasty). The development of modern dried noodles in my country has gone through three stages: the first stage is the traditional low-grade dried noodles produced before the 1980s; the second stage is the production of industrialized high-grade dried noodles with foreign production lines introduced from the 1980s t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/16A23L1/29A23L1/20A23L7/109A23L11/00A23L33/00
Inventor 谭斌刘明田晓红汪丽萍刘艳香
Owner ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap