Fine dried millet noodle

A technology of millet and vermicelli, applied in the fields of application, food preparation, food science, etc., can solve the problems of single nutrition, unsatisfactory nutrition, health, and rationality of noodles, and achieve the goal of satisfying dietary health, enriching varieties, improving flavor and nutritional quality Effect

Inactive Publication Date: 2012-07-11
山西省农业科学院谷子研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, people's health awareness is gradually strengthened, and ordinary noodles are relatively single in nutrition, and cannot meet people's growing needs for food nutrition, health, and rationality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Take millet, cowpea and soybean to remove impurities, soak the millet in water for 10 minutes, drain, and grind the drained millet, cowpea and soybean respectively through a mill to obtain millet, cowpea and soybean powder, the fineness of which should be above 120 mesh. Take by weighing 70kg of millet flour, 3kg of cowpea flour, 2kg of soybean flour, and 8kg of gluten powder and put them into the dough mixer, mix them evenly, then weigh 1kg of salt and 2kg of caustic soda, add them to 30kg of water, and stir to dissolve them. Slowly add the aqueous solution into the mixed powder of the dough mixer, and keep stirring, stop stirring after 15 minutes, take out the dough and let it stand and mature for 15 minutes. The matured dough is repeatedly rolled by a noodle press until the noodles are smooth and uniform, and the thickness is appropriate, and then cut into noodles with a width of 1mm by a cutter. The noodles obtained are hung in a drying room to dry naturally, and the...

Embodiment 2

[0031] Take millet, cowpea and soybean to remove impurities, soak the millet in water for 20 minutes, drain, and grind the drained millet, cowpea and soybean respectively through a mill to obtain millet, cowpea and soybean powder, the fineness of which should be above 120 mesh. Weigh 85kg of millet flour, 10kg of cowpea flour, 10kg of soybean flour, and 12kg of gluten powder into the dough mixer, mix them evenly, then weigh 3kg of salt and 0.5kg of alkali, add them to 36kg of water, and stir to dissolve them , slowly add the aqueous solution to the mixed powder of the dough mixer, and keep stirring, stop stirring after 5 minutes, take out the dough and let it stand for 30 minutes. The matured dough is repeatedly rolled by a noodle press until the noodles are smooth and uniform, and the thickness is appropriate, and then cut into noodles with a width of 2.0mm by a cutter, and the obtained noodles are hung in a drying room to dry naturally. The dried noodles Cut into strips of 2...

Embodiment 3

[0033] Take millet, cowpea and soybean to remove impurities, soak the millet in water for 12 minutes, drain, and grind the drained millet, cowpea and soybean respectively through a mill to obtain millet, cowpea and soybean powder, the fineness of which should be above 120 mesh. Take by weighing 80kg of millet flour, 6kg of cowpea flour, 6kg of soybean flour, and 10kg of gluten powder and put them into the dough mixer, mix them evenly, then weigh 2kg of salt and 1kg of caustic soda, add them to 33kg of water, and stir to dissolve them. Slowly add the aqueous solution into the mixed powder of the dough mixer, and keep stirring, stop stirring after 10 minutes, take out the dough and let it stand and mature for 20 minutes. The matured dough is repeatedly rolled by a noodle press until the noodles are smooth and uniform, and the thickness is appropriate, and then cut into noodles with a width of 1.5mm by a cutter, and the obtained noodles are hung in a drying room to dry naturally. ...

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PUM

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Abstract

The invention discloses a fine dried millet noodle which comprises the following raw materials in parts by mass: 70-85 parts of millets, 3-10 parts of cowpea powder, 2-10 parts of soybean powder, 8-12 parts of wheat gluten, 1-3 parts of edible salt, 0.5-2 parts of edible alkali and 30-36 parts of water. The processing method of the fine dried millet noodle comprises the following steps of: (1) preparing and mixing the raw materials; (2) stirring flour; (3) curing the flour; (4) tabletting; (5) cutting the facets into strips, and drying the strips; and (6) packaging a certain quantity of strips to obtain the finished product. In the invention, millets with abundant nutrition are used as a main raw material, soybeans, cowpeas, wheat gluten and the like are used as auxiliary materials, and all the materials are processed into the fine dried noodle. Not only is a good approach provided for the eating of millets, but also the variety of fine dried noodle is enriched. Compared with the traditional fine dried noodle prepared from wheat as a main raw material, the fine dried millet noodle improves the flavor and nutrition quality of fine dried noodle. People's daily increasing demand for healthy, nutritive and diversified diets is satisfied to certain extent.

Description

technical field [0001] The invention relates to millet processed food, in particular to a vermicelli produced with millet as the main raw material. technical background [0002] Pasta is a traditional food in my country, and vermicelli has always been one of the pasta that people like because of its convenient eating and easy storage. The vermicelli on the market of our country is all made with wheat flour basically or is made with wheat flour as main raw material. Along with the raising of people's living standard, people's health consciousness gradually strengthens, and common noodle nutrition is more single, also can't satisfy people's growing needs to the aspects such as nutrition, health, rationality of food. [0003] Millet is rich in nutrition and contains a variety of vitamins, proteins, fats, sugars and minerals, including 9.7% protein, 3.5% fat, 72.8% carbohydrates, 1.6% cellulose, and vitamin B 1 0.57mg / 100g, vitamin B 2 0.12mg / 100g, Ca 29mg / 100g, Mg 93.1mg / 1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L33/00
Inventor 张喜文李萍姜龙波张文兴杨斌杜文娟
Owner 山西省农业科学院谷子研究所
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