Processing method of whole-grain cereals type macaroni series foods

Abstract

The invention provides a processing method of whole-grain cereals type macaroni series foods, and belongs to the field of pasta processing methods. According to the processing method, the mixed grains and beans are adopted and used as the raw materials to produce the macaroni foods by the pasting molding technology based on the 'starch gelatinization' principle. The raw materials are treated to prepare a finished product by the processes, such as removing impurities and sieving once, cleaning and soaking, powdering, dosing, mixing the powder, pasting and molding, carrying out ageing treatment, cutting and receiving materials, drying, balancing the water, carefully selecting, metering, packaging and inspecting. The finished products produced by the processing method provided by the invention have the characteristics of being uniform and regular in lines, free from scar and twisting, smooth in surface, glittering and translucent, excellent in boiling fastness, free from turbidity, draining and adhering, chewy and rich in elasticity, low in broken bar rate, small in size output value, elastic, moisture and smooth in taste, high in flexibility, soft and palatable.

Description

technical field [0001] The invention belongs to the field of pasta processing methods, and in particular relates to a method of using whole grains and beans as raw materials and applying the principle of "starch gelation" and gelatinization molding technology to produce a series of whole grains macaroni noodles that need to be cooked processing methods. Background technique [0002] The macaroni noodles that are currently on the market are made from wheat and are produced by the technology of "kneading, extruding, and drying". Insufficient, easy to crack, fragile, not resistant to cooking, poor toughness, short shelf life, single raw material, serious loss of nutrients and difficult to absorb. [0003] The macaroni noodles that are currently on the market are uneven in shape, not full, have scars, are easy to twist, and have a matte and dull surface. Traditional macaroni food has short shelf life, single raw material, few and narrow range of raw material varieties, and inc...

AI Technical Summary

Problems solved by technology

[0002] The macaroni noodles that are currently on the market are made from wheat and are produced by the technology of "kneading, extruding, and drying". Insufficient, easy to crack, fragile, not resistant to cooking, poor toughness, short shelf life, single raw material, serious loss of nutrients and difficult to absorb, etc.

[0003] The macaroni noodles currently on the market are uneven in shape, not full, have scars, are easy to twist, and have a matte and dull surface.

Traditional macaroni food has a short shelf life, a single raw material, a small variety of raw material and a narrow range, and the nutrition is not comprehensive and balanced; traditional macaroni food lacks a lot of nutrition and has shortcomings such as being difficult for the human body to absorb.

Food is single in product form and shape, inconvenient and fast enough to eat