Preparation method of cooking-free barley noodles

A technology of highland barley flour and noodles, which is applied in the field of preparation of non-cooking highland barley noodles, which can solve the problems of difficult cooking of highland barley noodles, restrictions on sales of highland barley noodles, etc., and achieve the effect of good taste

Active Publication Date: 2013-02-13
RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The air pressure in Tibetan areas is low, the air is thin, and the highland barley noodles are very sticky, and it is difficult to cook the highland barley noodles. Therefore, people are restricted from eating highland barley noodles, and at the same time, the sales of highland barley noodles are restricted.
Patent 200610124216.4 discloses a kind of highland barley noodles, which is to add composite materials such as wheat flour, corn starch, sweet potato starch and additives such as guar gum to the highland barley noodles. quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of non-cooking pure highland barley noodles, the steps are:

[0021] Add 100kg of highland barley flour, a little refined salt, add 30kg of boiled water, put it into the mixer and stir evenly, put the mixed flour into the automatic feeding machine through the elevator, and carry out primary aging. 700r / min, the highland barley noodles that have been matured for the first stage enter the screw extruder by gravity for secondary forming. At this time, the temperature is controlled at 30°C, and the motor speed is 700r / min; the formed noodles are quantitatively cut , placed indoors for low-temperature aging, microwave drying and sterilization by microwave drying after 5 hours, cooling to normal temperature, inspection, and packaging.

Embodiment 2

[0023] A preparation method of non-cooking pure highland barley noodles, the steps are:

[0024] Highland barley flour 90kg, wheat flour 10kg, a little refined salt, add 30kg of boiled water, put it into the mixer and stir evenly, put the mixed flour into the automatic feeding machine through the hoist, and carry out primary aging. The rotation speed is 700r / min, and the highland barley noodles that have been matured through the first stage enter the screw extruder by gravity for secondary molding. Quantitatively cut off, placed indoors for low-temperature aging, microwave drying and sterilization after 5 hours, cooled to normal temperature, inspected, and packaged.

Embodiment 3

[0026] A preparation method of non-cooking pure highland barley noodles, the steps are:

[0027] Highland barley flour 95kg, wheat flour 5kg, a little refined salt, add 30kg of boiled water, put it into the mixer and stir evenly, put the mixed flour into the automatic feeding machine through the hoist, and carry out primary aging. The rotating speed is 700r / min, and the highland barley noodles that have undergone primary aging enter the screw extruder by gravity for secondary forming. At this time, the temperature is controlled at 30°C, and the rotating speed of the motor is 700r / min; the formed noodles are quantified Cut off, place in room temperature 10°C, humidity 80% environment for 4 hours for low-temperature aging, microwave drying and sterilization by microwave drying, cooling to room temperature, inspection, packaging.

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PUM

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Abstract

The invention discloses a preparation method of cooking-free barley noodles, belonging to the food field. The preparation method of the cooking-free barley noodles comprises the steps of: (1) uniformly stirring barley flour, refined salt and water to obtain stirred flour; (2) primarily curing the stirred flour in an automatic feeder on the conditions that the temperature is 60 DEG C and the rotation speed of a motor is 700r / min to obtain primarily-cured barley flour; (3) sending the primarily-cured barley flour to a spiral extruder for secondary molding on the conditions that the temperature is 30 DEG C and the rotation speed of the motor is 700r / min to obtain molded noodles; (4) quantitatively cutting the molded noodles, and aging the noodles at the low temperature; and (5) drying and cooling the noodles to the room temperature, checking and packaging the noodles. The method can furthest maintain quality of the barley noodles; the produced noodles can be eaten after being soaked to soft; the noodles can be soaked for a long period, do not dissolve to rot, and have good taste; and the method solves the problem that the noodles are difficult to cook due to low pressure in Tibetan areas.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of non-cooking highland barley noodles. Background technique [0002] Highland barley (Hordeumvulgare L.var.nudumhook.f.) is the collective name for multi-row barley in the Qinghai-Tibet Plateau region of my country. It is also called yuan wheat, Huai wheat, rice barley or naked barley in other production areas. It is a special type of barley. , belongs to one of the varieties of barley in the plant taxonomy of the family Tritici family Hordeum. Highland barley is named because the glume and caryopsis are separated at harvest time, and the grain is exposed. It has excellent seed properties such as drought tolerance, barren tolerance, short growth period, strong adaptability, stable yield, and easy cultivation. At present, the cultivation of highland barley in my country is concentrated in the naked barley area of ​​the Qinghai-Tibet Plateau, including Tibet, Q...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L7/109
Inventor 孟晶岩刘森安鸣梁霞黄鹏张明柱
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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