Manufacturing process of ultrahigh-pressure coarse-cereal noodles

A miscellaneous grain noodle and manufacturing process technology, which is applied in food preparation, food preservation, food science, etc., can solve the problems of high fiber taste loss, long dough making time, and non-compliance requirements, etc., to improve viscosity and gelatinization degree, Effect of inhibiting fat oxidation and improving molding effect

Inactive Publication Date: 2014-12-03
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

[0008] (1) With the increase of the addition of whole oat flour, the sensory evaluation index of high-fiber oat noodles decreased, and the high fiber caused the loss of mouthfeel;
[0009] (2) The salt content of noodles is relatively high, which does not meet the current re

Method used

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  • Manufacturing process of ultrahigh-pressure coarse-cereal noodles
  • Manufacturing process of ultrahigh-pressure coarse-cereal noodles
  • Manufacturing process of ultrahigh-pressure coarse-cereal noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 2.85kg of oat flour, 45g of wheat flour, 45g of tapioca starch, and 60g of gluten powder are fully mixed and then added to the hopper of the vacuum dough mixing machine, and 2.55kg of 3wt% salt solution is added to the liquid inlet tank; Knead the dough for 15min at 30kpa and rotate at 150r / min, and knead it into a smooth dough; vacuum pack the dough, put it into the pressure chamber of an ultra-high pressure testing machine (SSYH6SP-30), pressurize at 600MPa, hold the pressure for 15min, and release Remove the dough after pressing. The sterilized calender is pressed step by step into noodle strips with a thickness of 0.2 cm; cut into 0.2 cm noodles; put the noodles at 4°C and 70% humidity for aging for 24 hours. Vacuum nitrogen-filled packaging, namely to obtain oatmeal fresh noodles, noodle performance table, salt content measurement results and hygienic index measurement results are shown in Table 1, Table 2, Table 3.

Embodiment 2

[0037] With 2.85kg tartary buckwheat flour, 45g wheat flour, 45g sweet potato starch, 60g konjac powder, after fully mixing, add to the hopper of the vacuum dough mixing machine, add 2.25kg3% salt solution to the liquid inlet tank; -30kpa, speed 120r / min. Knead the dough for 12min., and knead it into a smooth dough; vacuum pack the dough, put it into the pressure chamber of the ultra-high pressure testing machine, pressurize 500MPa, keep the pressure for 12min., take out the dough after releasing the pressure . The sterilized calender is pressed step by step into noodle strips with a thickness of 0.2 cm; cut into 0.4 cm noodles; and the noodles are aged at 4°C and 70% humidity for 24 hours. Vacuum nitrogen-filled packaging, tartary buckwheat fresh noodles are obtained, and the properties of the noodles are shown in Table 1, Table 2, and Table 3.

Embodiment 3

[0039] 2.76kg of sweet buckwheat flour, 115.5g of wheat flour, 115.5g of potato starch, and 9g of Artemisia gum are fully mixed and then added to the hopper of the vacuum dough mixing machine, and 2.1kg of 2% salt solution is added to the liquid inlet tank; Vacuum degree -28kpa, rotating speed 80r / min. Knead the dough for 10min., and knead it into a smooth dough; vacuum pack the dough, put it into the pressure chamber of the ultra-high pressure testing machine, pressurize 400MPa, hold the pressure for 5min., and release the pressure Take out the dough. The sterilized calender is pressed step by step into noodle strips with a thickness of 0.3cm; cut into 0.4cm noodles; put the noodles at 4°C and 65% humidity for aging for 15h. Vacuum nitrogen-filled packaging, namely to obtain sweet buckwheat fresh noodles, noodle performance table, salt content measurement results and hygienic index measurement results are shown in Table 1, Table 2, Table 3.

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Abstract

The invention discloses a manufacturing process of ultrahigh-pressure coarse-cereal noodles. The manufacturing process comprises the steps: after fully mixing coarse-cereal flour, wheat flour, starch and a gluten fortifier solid matter, adding a hopper of a vacuum dough maker, adding a salt solution, vacuum-stirring and kneading into a smooth dough; and vacuum-packaging, placing in an ultra-high pressure testing machine pressure cavity, pressurizing for 400-600 MPa, cutting into noodles with required width after the pressure is maintained for 1-30min, ageing, and vacuum-packaging to obtain the coarse-cereal noodles. The coarse-cereal noodles have the advantages of chewy mouth feel, low salt content and long expiration date. The content of the coarse-cereal noodles which can be produced in a large scale is 90-95wt percent.

Description

technical field [0001] The invention belongs to a manufacturing process of miscellaneous grain noodles, and in particular relates to a manufacturing process of miscellaneous grain noodles processed by ultra-high pressure technology. Background technique [0002] Oats, buckwheat, sorghum, millet, millet and edible beans are collectively referred to as miscellaneous grains. [0003] my country is known as the "Kingdom of Miscellaneous Grains" and is one of the major producers of miscellaneous grains in the world. Coarse grains are rich in nutrients, and most of them contain health-care ingredients. Therefore, miscellaneous grains occupy an important position in my country's traditional diet. They are not only food crops in the general sense, but many of them also have the function of "medicine and food from the same source". In recent years, with people's increasing attention to nutrition and health, the demand and price of the domestic miscellaneous grain consumption market ...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L7/109
CPCA23L33/10A23L3/00A23L5/30A23L7/109A23V2002/00
Inventor 周柏玲石磊孟婷婷梁霞刘超田志芳刘金凤
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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