Processing method for miscellaneous grain bean noodles

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 modificationtechnology 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...

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 noodles are difficult to shape, the product breakage rate is high, the cooking performance is poor, and the taste and quality are very low, which restricts the bottleneck problem of the development of high-content miscellaneous grains and beans.