Compound coarse grain fine dried noodles convenient to eat

A kind of multi-grain noodles, a convenient technology, applied in the application, food preparation, food science and other directions, can solve the problems of poor gas holding performance, no gluten elasticity, etc., and achieve the effect of good curing, fragrant tendons, and improving healthy living standards.

Inactive Publication Date: 2014-12-03
HENAN JINLONG FLOUR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the protein in corn flour, buckwheat flour, and yam flour does not have the ability to form gluten elasticity, and has poor gas-holding performance, it needs to be blended with wheat flour to make v

Method used

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  • Compound coarse grain fine dried noodles convenient to eat

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0037] Embodiment 1: as figure 1 As shown, the convenient edible compound miscellaneous grain noodle is prepared by mixing cornmeal, buckwheat flour and yam powder according to the weight ratio of 50:40:10, an appropriate amount of salt, and an appropriate amount of water according to the following steps:

[0038] Step 1: Milling

[0039] Corn is crushed into corn flour, passed through an 80-mesh fine sieve, weighed according to the above parts for subsequent use;

[0040] Buckwheat is crushed into buckwheat flour, passed through an 80-mesh fine sieve, weighed according to the above parts for subsequent use;

[0041] Crush the yam into yam flour, pass through an 80-mesh fine sieve, weigh the above-mentioned parts for later use;

[0042] The second step: mix powder

[0043] Put the corn flour, buckwheat flour, and yam powder weighed in the above weight parts into the powder mixing system to evenly mix the powder;

[0044] The third step: face

[0045] Put the mixed flour o...

Example Embodiment

[0054] Embodiment 2: Embodiment 2 is basically the same as Embodiment 1, the difference is:

[0055] The third step: face

[0056] Put the mixed flour of cornmeal, buckwheat flour and yam powder into the dough mixer, add 33 parts by weight of water and an appropriate amount of salt according to 100 parts by weight of the mixed flour, and mix well for 10 minutes;

[0057] Step 4: Ripening

[0058]Put the well-mixed noodles into the variable-pitch single-screw curing machine, and control the temperature of the jacket at the front part at 80 °C, the middle part at 130 °C, and the rear part at 150 °C; the screw speed is controlled at 72 r / min; the working Pressure control at 4Kg / Cm 2 Extrude the mature thick strip under the condition;

[0059] Step 5: Silk out

[0060] Put the mature thick strips directly into the single-screw extruder with variable pitch, and control the jacket temperature at 150°C; control the screw speed at 72r / min; control the working pressure at 6Kg / Cm 2...

Example Embodiment

[0062] Embodiment 3: Embodiment 3 is basically the same as Embodiment 1, and the difference is that in the aging process of the third step, the fully mixed noodles are put into the variable-pitch single-screw aging machine. The jacket temperature is controlled at 75°C in the front, 125°C in the middle, and 130°C in the rear; the screw speed is controlled at 67r / min; the working pressure is controlled at 3Kg / Cm 2 Extrude mature thick strips under certain conditions.

[0063] Others are with embodiment 1.

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PUM

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Abstract

The invention discloses compound coarse grain fine dried noodles convenient to eat. The compound coarse grain fine dried noodles are prepared by the following steps: performing flour blending on corn flour, buckwheat flour and yam flour according to a weight part ratio of 50: 40: 10, adding a proper amount of salt and water, and performing flour milling; performing flour blending; kneading dough; curing, namely under the condition that the temperature of a jacket is controlled to be 70-80 DEG C at the front part, 120-130 DEG C in the middle and 140-150 DEG C at the rear part, the screw speed is controlled to be 62-72r/min and the working pressure is controlled to be 3-4kg/cm<2>, extruding and curing coarse noodles; discharging, namely under the condition that the temperature of the jacket is controlled to be 120-150 DEG C, the screw speed is controlled to be 62-72r/min and the working pressure is controlled to be 5-6kg/cm<2>, extruding to form thin noodles; drying; cutting off; packaging. According to the compound coarse grain fine dried noodles, a preparation process of extruding and quickly curing once and continuously extruding for forming twice is adopted, additives and other grain powder do not need to be added in a production process, and the compound coarse grain fine dried noodles keep the inherent taste and nutrition of corns, buckwheat and yams; the compound coarse grain fine dried noodles refer to boiling-free instant foods and are good in curing property, high in toughness, continuous, non-pasted after being repeatedly boiled, fine and smooth in mouth feel, chewy and fragrant.

Description

technical field [0001] The invention relates to an instant food, in particular to an instant edible compound miscellaneous grain noodle. Background technique [0002] Corn food is rich in nutrition. According to research, every 100 grams of corn contains 106 kcal of calories, 2.9 grams of cellulose, 4.0 grams of protein, 1.2 grams of fat, 22.8 grams of carbohydrates, and other mineral elements and vitamins. The crude fiber contained in corn is 4-10 times higher than that of polished rice and refined noodles. Corn also contains a lot of magnesium, which can strengthen the peristalsis of the intestinal wall and promote the excretion of waste from the body. [0003] It has been found through research that corn contains a large amount of lecithin, linoleic acid, grain alcohol, vitamin E, cellulose, etc., which have the effects of lowering blood pressure, lowering blood fat, anti-arteriosclerosis, and preventing intestinal cancer. It has multiple health benefits such as anti-ag...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L7/113
CPCA23L7/113A23L5/30A23L7/111A23L19/10A23L33/00A23V2002/00A23V2300/24A23V2300/16
Inventor 龚俊杰屈凌波马传国洪建功张培仁赵红伟贾晓芳祁学民
Owner HENAN JINLONG FLOUR IND
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