Processing method of whole grain vermicelli

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...

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