Non-fried highland-barley instant noodle and production method thereof

Abstract

The invention discloses a non-fried highland-barley instant noodle and a production method thereof. The non-fried highland-barley instant noodle comprises the following component by weight part: 1.0-1.6 parts of additives, 25-50 parts of water, 0.2-0.8 part of cooking oil, and a combination of any two or more of the following raw materials by weight part: 0.5-98 parts of highland barley powders, 5-30 parts of wheat flour, 5-35 parts of corn flour, 8-30 parts of potato starch, 5-25 parts of buckwheat flour, 5-15 parts of cassava starch, and 2-10 parts of sweet potato starch. The production method of the non-fried highland-barley instant noodle comprises the following steps: weighing raw materials, and mixing the raw materials; carrying out ripening and extrusion forming on dough; cooling and slicing strip dough pieces; and cooking, drying and then packaging the obtained products. The highland-barley instant noodle is rich in various nutrient substances and trace elements essential to the human body, does not cause symptoms such as obesity or malnutrition and the like after being eaten for a long time, and has the functions of purging guts, regulating the blood fat, lowering cholesterol, resisting the tumor and enhancing immunity, and the like; and the continuous production of the highland-barley instant noodle implemented by using production lines is realized, so that the working strength of workers is allevaited, and the production efficiency is improved.

Description

technical field [0001] The invention relates to a non-fried highland barley instant noodle and a production method thereof. Background technique [0002] For a long time, instant noodles have been favored by consumers because of their cheap price, rich and varied tastes, convenient carrying and eating, and long storage time. The instant noodle market still has unlimited potential for continuous development. [0003] Highland barley, English name hulless barley, is a kind of cereal crops of the genus Barley in the Poaceae family. Because of the separation of the inner and outer glumes and the bare kernels, it is also called naked barley, barley, and rice barley. Highland barley has a long history of cultivation on the Qinghai-Tibet Plateau, dating back 3,500 years. Highland barley is mainly distributed in Tibet, Qinghai, Ganzi Prefecture and Aba Prefecture in Sichuan, Diqing in Yunnan, Gannan in Gansu and other places in the Qinghai-Tibet alpine region with an altitude of 4...

AI Technical Summary

Problems solved by technology

However, the existing production process of highland barley instant noodles has the following problems: (1) the process is complicated, the continuous production of flow water has not been realized, the work intensity of the operators is relatively high and the production efficiency is low; (2) during the production process, it is impossible to accurately control The temperature for dough maturation and noodle forming. If the dough maturation temperature is too low, the degree of dough maturation will be insufficient. If the dough maturation temperature is too high, the dough will gelatinize. If it is low, it will lead to problems such as greater hardness of the noodle block and difficulty in forming; (3) Because the texture of the noodle block formed by the noodle thread forming template is still relatively soft, when it is extruded from the small hole of the forming template, it is easy to expand on both sides, Deformation will affect the shape of the final instant noodle block; (4) Before slicing, only the upper surface of the noodle block is equipped with a cooling fan, and the upper surface of the noodle block becomes dry and hard after being blown by the fan, while the lower surface is not cooled by the cooling fan. Fully cooled, high humidity, and soft texture. When the cutter presses down to slice, the noodles are easily deformed under pressure, and the noodles have good toughness and are not easy to cut off at one time.

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