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Processing method of whole grain vermicelli

A processing method and whole grain technology, which is applied in the field of processing whole grain dried noodles, can solve the problems of unreported industrial production and achieve the effect of wide processing range, fine surface and soft taste

Active Publication Date: 2012-02-22
ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[Wei Yimin, Zhang Mingjing, Wang Feng, et al. Discussion on the extrusion production process of buckwheat and corn noodles [J]. Chinese Journal of Cereals and Oils. 2004,19, (6): 39-42] tried to make buckwheat and corn noodles in the laboratory noodles, but its industrial production has not been reported, and the surface smoothness, product texture and air bubbles of its noodles also need further study

Method used

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  • Processing method of whole grain vermicelli
  • Processing method of whole grain vermicelli
  • Processing method of whole grain vermicelli

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Whole wheat that has been dried, cleaned, graded, stone-removed, and milled is subjected to ultra-fine pulverization with a mechanical impact shearing mill to obtain whole-wheat ultra-fine powder with a fineness of less than 74 μm;

[0033] (2) Take the prepared whole wheat superfine powder, adjust the moisture content of the material to 10%, then feed the material into the twin-screw extruder, and form it into strips by gelatinization and extrusion. 60°C, 80°C in the third zone, 80°C in the fourth zone, 120°C in the fifth zone, and 70°C in the sixth zone. The extruded noodles are hang-dried (tunnel drying), cooled, cut into strips, and packaged to obtain dried noodle products; The screw extruder has a vacuum degassing device.

Embodiment 2

[0035] (1) The brown rice that has been dried, cleaned, graded, stone-removed, and coarsely crushed is ultrafinely pulverized by an air-flow ultrafine pulverizer to obtain brown rice ultrafine powder with a fineness of less than 74 μm;

[0036] (2) Take the obtained brown rice superfine powder, adjust the moisture content of the material to 30%, and then feed the material into the twin-screw extruder for one-time gelatinization and extrusion to form strips. The extrusion conditions are set at 50°C in the first zone and 70 in the second zone. ℃, 100 ℃ in the third zone, 100 ℃ in the fourth zone, 130 ℃ in the fifth zone, and 80 ℃ in the sixth zone. The press has a vacuum degassing device.

Embodiment 3

[0038] (1) The oats that have been dried, cleaned, graded, stone-removed, and pulverized are subjected to ultra-fine pulverization by a ball mill to obtain oat ultra-fine powder with a fineness of less than 74 μm;

[0039] (2) Take the obtained superfine oat powder, adjust the moisture content of the material to 50%, and then feed the material into the twin-screw extruder for one-time gelatinization and extrusion to form strips. The extrusion conditions are set to 60°C in the first zone and 80°C in the second zone °C, 120 °C in the third area, 120 °C in the fourth area, 150 °C in the fifth area, and 90 °C in the sixth area. The extruded noodles are hang-dried (hot air drying), cooled, cut into strips, and packaged to obtain dried noodle products; wherein, the twin-screw extruder The press has a vacuum degassing device.

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Abstract

The invention discloses a processing method of whole grain vermicelli. The processing method comprises the following steps of carrying out drying, cleaning, grading, stone removal and milling processes on whole grain, carrying out ultramicro-crushing to obtain whole grain superfine powder having fineness less than 74 micrometers, carrying out adjustment on water content of the whole grain superfine powder until the water content is in a range of 10 to 50%, feeding the whole grain superfine powder with water content of 10 to 50% into an extruder for one-step pasting extrusion noodle forming, setting extrusion conditions, wherein a first zone temperature is in a range of 40 to 60 DEG C; a second zone temperature is in a range of 60 to 80 DEG C; a third zone temperature is in a range of 80 to 120 DEG C; a forth zone temperature of 80 to 120 DEG C; a fifth zone temperature is in a range of 120 to 150 DEG C; and a sixth zone temperature is in a range of 70 to 90 DEG C, carrying out extrusion, and carrying out hang drying, cooling, cutting and packaging processes on extruded whole grain noodles to obtain whole grain vermicelli products. The processing method adopts a superfine powder crushing technology and a twin-screw boiling-extrusion physical modification vacuum degassing one-step forming technology to produce the whole grain vermicelli products so that various original nutrientcomponents of natural grain are retained; storage time is prolonged; and whole grain food processing quality and whole grain food edible quality are improved.

Description

technical field [0001] The invention relates to a processing method of whole grain vermicelli, which belongs to the field of food processing. Background technique [0002] Whole grain food is currently a more popular, nutritious and healthy grain consumption form in the world. At present, there is no uniform and feasible definition of whole grain food in the world. The American Association of Cereal Chemists (AACC) defines whole grains as: whole, crushed, broken or compressed caryopsis, the basic composition includes starchy endosperm, germ and bran, the relative proportion of each component is the same as that of the whole caryopsis Same. The U.S. FDA has further clarified the types of whole grains, including grain amaranth, barley, buckwheat, bulgur wheat, corn, millet, quinoa (edible millet), rice, rye, oats, sorghum, Ethiopian Teff, triticale, wheat, and wild rice. Beans, oilseeds and potatoes are not whole grains. The definition of whole grains in the European Unio...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L1/305A23L1/302A23L7/109A23L33/15
Inventor 谭斌刘明汪丽萍田晓红刘艳香
Owner ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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