Preparation method of highland barley broad bean fine dried noodles

A production method and technology of highland barley flour, applied in the field of production of highland barley broad bean noodles, can solve the problems of low protein content of highland barley noodles, cumbersome product production costs, and easy sticking of highland barley noodles, so as to improve the added value of health care functions, reduce stickiness, reduce The effect of production costs

Active Publication Date: 2013-05-22
青海高原羚食品有限公司 +1
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Problems solved by technology

As noodles are industrialized edible production, generally highland barley vermicelli, such as the patent name of application number CN1969666A is a kind of highland barley noodles, which discloses the ingredient formula and production method of highland barley noodles, and it is mainly to add wheat flour and corn, potato to highland barley flour. Starch, gluten, enzyme preparation for dough improvement, hydrophilic colloid and emulsifier and other ingredients overcome

Method used

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Embodiment Construction

[0018] The present invention will be described in detail below in conjunction with specific embodiments.

[0019] The preparation method of highland barley broad bean vermicelli comprises the following steps:

[0020] (1) Mixing of raw and auxiliary materials: highland barley flour: 40-60 parts (parts by weight, the same below); broad bean powder 30-50 parts; gluten powder 10 parts; transglutaminase, xylanase, cellulase One or more of: 0.01-0.10 parts; one or more of soybean phospholipids, monoglycerides, sodium stearoyl lactylate: 0.05-0.3 parts; guar gum, xanthan gum, One or more of artemisia gum, konjac powder, and sodium carboxymethylcellulose: 0.05-0.3 parts. Weigh the raw and auxiliary materials according to the above ratio and mix evenly; the protein content of highland barley flour is about 10%, and the protein content of broad bean flour is 27%-30%. The high protein content of broad bean is used to make up for the low protein content of highland barley flour.

[002...

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Abstract

The invention discloses a preparation method of highland barley broad bean fine dried noodles. The method comprises the following steps of: (1) mixing of raw materials; (2) dough kneading and curing; (3) tabletting; (4) slitting; (5) drying; (6) cutting off; and (8) packaging. The fine dried noodles are manufactured by using highland barleys and broad beans as raw materials, and effective components in the highland barleys and broad beans can be fully utilized; because the content of straight-chain starch in the starch of broad bean powder is high, the characteristics of low content of the straight-chain starch in the highland barleys and high content of branch-chain starch can be supplemented, and the stickiness of the dough is reduced; the proteins in the broad beans can be used for compensating the deficiency of the proteins and amino acid compositions in the highland barleys and intensifying the nutrition of the highland barley flour; and the broad bean powder is added into the highland barley flour to replace the addition of other external source starch and proteins, so that the process is simplified, and the cost is reduced.

Description

technical field [0001] The invention is a kind of food with highland barley and broad beans as raw materials, in particular a method for making dried noodles with beans and miscellaneous grains which can be industrially produced with highland barley and broad beans as raw materials. Background technique [0002] Highland barley is the collective name for multi-row naked barley in the Qinghai-Tibet Plateau region of my country. It is also called Yuanmai, Huai wheat, rice barley or naked barley in other producing areas. It is a special type of barley. Highland barley is extremely nutritious and has the characteristics of high fiber, high vitamins, low fat and low sugar. In addition, the content of β-glucan in highland barley ranks first in the world's wheat, much higher than that of barley, wheat and oats. World medical experts believe that β-glucan has physiological functions such as clearing the intestines, regulating blood lipids, lowering cholesterol, resisting tumors, an...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L11/00A23L33/00
Inventor 刘玉皎党斌杨希娟耿贵工丁宝军张福社辛元良
Owner 青海高原羚食品有限公司
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