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A processing method and whole grain technology, applied in the processing field of whole grain dried noodles, can solve problems such as unreported industrial production, and achieve the effects of wide processing range, strong adhesion, smooth and beautiful appearance
Active Publication Date: 2013-08-21
ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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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
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Embodiment 1
[0032] (1) The whole wheat that has been dried, cleaned, grading, stone-removed, and milled is superfinely pulverized by a mechanical impact shear mill to obtain a whole wheat superfine powder with a fineness of less than 74μm;
[0033] (2) Take the prepared whole wheat ultrafine powder, adjust the moisture content of the material to 10%, and then feed the material into the twin-screw extruder, once gelatinized and extruded into strips, set the extrusion conditions as 40℃ in one zone, and two zones 60°C, 80°C in the third zone, 80°C in the fourth zone, 120°C in the fifth zone, 70°C in the sixth zone, the extruded noodles are dried (tunnel drying), cooled, cut, and packaged to obtain the noodle product; The screw extruder has a vacuum degassing device.
Embodiment 2
[0035] (1) The brown rice that has been dried, cleaned, classified, de-stoned, and coarsely pulverized is ultra-finely pulverized by an airflow ultra-fine grinding mill to obtain ultra-fine brown rice powder with a fineness of less than 74 μm;
[0036] (2) Take the prepared brown rice ultra-fine powder, adjust the moisture content of the material to 30%, and then feed the material into the twin-screw extruder, one-time gelatinization extrusion and forming, set the extrusion conditions as 50℃ in the first zone and 70 in the second zone ℃, 100℃ in three zones, 100℃ in four zones, 130℃ in five zones, and 80℃ in six zones. The extruded noodles are dried (microwave drying), cooled, cut into strips, and packed to obtain noodle products; wherein, the twin-screw extruder The press has a vacuum degassing device.
Embodiment 3
[0038] (1) The oats that have been dried, cleaned, grading, de-stoned, and milled are superfinely pulverized using a ball mill to obtain superfine oats powder with a fineness of less than 74 μm;
[0039] (2) Take the prepared oatmeal superfine powder, adjust the moisture content of the material to 50%, and then feed the material into the twin-screw extruder, one-time gelatinization extrusion to form a strip, set the extrusion conditions as 60℃ in the first zone and 80 in the second zone. ℃, three zones 120℃, four zones 120℃, five zones 150℃, six zones 90℃, the extruded noodles are dried (hot air drying), cooled, cut, and packaged to obtain 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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