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Coix seed barley buckwheat coarse cereal noodle and production method thereof

A technology of miscellaneous grain noodles and barley, applied in application, food preparation, food science, etc., can solve the problems of single taste and low nutritional value, and achieve the effect of rich nutrition, reasonable diet and inhibition of activity

Inactive Publication Date: 2015-02-04
QINGDAO JIARUI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional noodles, including dried noodles, wet noodles, instant noodles, etc., all use flour as the main raw material, with a single taste and low nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Coix seed barley buckwheat miscellaneous grain noodles, the specific preparation steps are as follows:

[0020] (1) Raw material weighing: 52.6% wheat flour, 18% barley flour, 8% barley flour, 12% buckwheat flour, 4% gluten powder, 3.6% egg, 1.2% salt, 0.36% edible alkali, 0.24 compound phosphate The % ratio accurately weighs each raw material;

[0021] (2) Mixing of main ingredients: Mix the main raw materials such as wheat flour, barley flour, barley flour, buckwheat flour and gluten powder evenly;

[0022] (3) Preparation of dough preparation: choose water with a hardness of less than 10 and meet the hygienic standard as the dough preparation, accurately measure the dough preparation accounting for 37-43% of the total mass of raw materials, add eggs, salt, edible alkali, and compound phosphate, Stir to dissolve;

[0023] (4) Kneading: Put flour and other main ingredients into the kneading machine, add fully dissolved kneading agent, and control the water temperatur...

Embodiment 2

[0028] Coix seed barley buckwheat miscellaneous grain noodles, the specific preparation steps are as follows:

[0029] (1) Raw material weighing: 64% wheat flour, 12% barley flour, 8% barley flour, 8% buckwheat flour, 4% gluten powder, 2.4% egg, 1.2% salt, 0.24% edible alkali, 0.16 compound phosphate The % ratio accurately weighs each raw material;

[0030] (2) Mixing of main ingredients: Mix the main raw materials such as wheat flour, barley flour, barley flour, buckwheat flour and gluten powder evenly;

[0031] (3) Preparation of dough preparation: choose water with a hardness of less than 10 and meet the hygienic standard as the dough preparation, accurately measure the dough preparation accounting for 37-43% of the total mass of raw materials, add eggs, salt, edible alkali, and compound phosphate, Stir to dissolve;

[0032] (4) Kneading: Put flour and other main ingredients into the kneading machine, add fully dissolved kneading agent, and control the water temperature a...

Embodiment 3

[0037] Coix seed barley buckwheat miscellaneous grain noodles, the specific preparation steps are as follows:

[0038] (1) Raw material weighing: 50% wheat flour, 15% barley flour, 10% barley flour, 10% buckwheat flour, 5% gluten powder, 3% egg, 1.5% salt, 0.3% edible alkali, 0.2 compound phosphate The % ratio accurately weighs each raw material;

[0039](2) Mixing of main ingredients: Mix the main raw materials such as wheat flour, barley flour, barley flour, buckwheat flour and gluten powder evenly;

[0040] (3) Preparation of dough-mixing agent: Select water with hardness less than 10 and meet hygienic standards as the dough-mixing agent, accurately measure the dough-mixing agent accounting for 37-43% of the total mass of raw materials, add eggs, salt, edible alkali, and compound phosphate, Stir to dissolve;

[0041] (4) Kneading: Put flour and other main ingredients into the kneading machine, add fully dissolved kneading agent, and control the water temperature at 20-30°...

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Abstract

The invention discloses a coix seed barley buckwheat coarse cereal noodle and a production method thereof. According to the invention, wheat flour, coix seed flour, barley flour, buckwheat flour, wheat gluten, eggs and other raw materials are selected to prepare the coarse cereal noodle with the nutrition and health care efficacy of coix seed, barley and buckwheat, good taste, and reasonable nutrition collocation. The noodle product has slight red color, is smooth and delicate, has good molding properties, is chewy and elastic, and has a breaking rate of less than 5%, a hint of coarse cereal flavor, and good palatability. The noodle provided by the invention has the advantages that: 1. the coix seed, barley, buckwheat and other coarse cereals are selected to overcome the disadvantages of single taste and low nutritional value in traditional noodles, and the product has the characteristics of reasonable diet, and good nutrition and health care functions; 2. the wheat gluten is added to the product raw materials to change the noodle rheological properties, improve the water absorption of stock, shorten the curing time and reduce the breaking rate, so that the noodle can be delicate, chewy, rich in nutrition, and has the health care functions.

Description

technical field [0001] The invention relates to barley, barley and buckwheat miscellaneous grain noodles and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Coarse grains have high protein content and are rich in various vitamins, minerals and functional factors. They are not only traditional grains, but also modern health care treasures. With the improvement of people's living standards and the improvement of dietary structure, miscellaneous grains, as a new food resource with the same source of medicine and food, have attracted more and more attention from the public. For example, (1) Barley is a functional food raw material for both medicine and food. Its nutritional value and health effects are incomparable to other foods. Many health care products can be produced by using barley; barley contains a variety of polysaccharides. After screening, 3 kinds of active polysaccharides were obtained, which have the effect of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L33/00
CPCA23L33/00A23L7/109A23L29/015A23L29/03A23V2002/00
Inventor 侯文燕董静静
Owner QINGDAO JIARUI BIOLOGICAL TECH
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