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Gluten-free instant noodles and preparation method and formula thereof

A gluten-free and noodle-free technology, which is applied in the field of food intensive processing, can solve the problems of people with gluten protein allergies, and achieve the effects of fine and smooth taste, reduced sewage discharge and good taste

Active Publication Date: 2015-02-25
大连弘润全谷物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the whole grain noodles sold in the domestic market are added with gluten-containing noodles such as wheat, barley, oats, rye, naked oats to varying degrees due to the limitations of raw material prices and craftsmanship, which cannot meet the needs of people with gluten protein allergies. Demand for Healthy and Safe Whole Grain Foods

Method used

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  • Gluten-free instant noodles and preparation method and formula thereof
  • Gluten-free instant noodles and preparation method and formula thereof
  • Gluten-free instant noodles and preparation method and formula thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0057] Raw material formula of white rice grain noodles: 100 parts of Northeast japonica rice white rice noodles;

[0058] Step 1, dry milling: Weigh 100 parts of Northeast japonica rice white rice flour, sieve to remove impurities, and obtain a dry powder with a specification of 120 mesh;

[0059] Step 2, mixing powder: mix 100 parts of dry powder obtained in step 1 with 30 parts of purified water, and use a powder mixing machine to mix the powder until the powder is evenly mixed;

[0060] Step 3, noodles: cook noodles for 40 minutes to get noodles;

[0061] Step 4. Extrusion: Put the prepared noodles into the feed port of the screw extruder to perform primary extrusion and secondary extrusion in sequence;

[0062] The first-stage extrusion: the central temperature of the extrusion cavity is 150°C, the pressure is 10MPa, the flour noodles pass through the extrusion cavity, and are extruded at the die mouth to obtain gelatinized and partially puffed thick noodles. The diamet...

Embodiment 2

[0073] The following recipes can be used to obtain gluten-free instant noodles according to the method of this embodiment:

[0074] Raw material formula of mushroom and brown rice cereal noodles: 40-90 parts of northeast japonica rice brown rice flour, 5-15 parts of northeast japonica rice white rice flour, 3-10 parts of mushroom powder;

[0075] Raw material formula of brown rice cereal noodles: 5-20 parts of Northeast Japonica rice white rice flour, 80-95 parts of Northeast Japonica rice brown rice flour;

[0076] Taking the raw material formula of brown rice cereal noodles as an example, further explanation is given below. Compared with Example 1, only the variable temperature drying conditions are different in this embodiment, and the specific methods are as follows:

[0077] Specific steps are as follows:

[0078] Step 1, dry milling: Weigh 20 parts of Northeast Japonica Rice White Rice Flour and 80 parts of Northeast Japonica Rice Brown Rice Flour, sieve to remove impur...

Embodiment 3

[0093]Raw material formula of bamboo juice cereal noodles: 5-20 parts of Northeast japonica rice white rice flour, 80-95 parts of Northeast japonica rice brown rice flour, 0.1-2 parts of fresh bamboo leaf extract;

[0094] Compared with Example 1, the extruding conditions and variable temperature drying conditions of the present embodiment are different, and the specific methods are as follows:

[0095] Step 1, dry milling: Weigh 20 parts of Northeast Japonica Rice White Rice Flour and 80 parts of Northeast Japonica Rice Brown Rice Flour, sieve to remove impurities, add 0.1 part of fresh bamboo leaf extract, and stir evenly to obtain a dry powder with a specification of 120 mesh;

[0096] Step 2, mixing powder: mix the dry powder obtained in step 1 with 30 parts of pure water, and use a powder mixing machine to mix the powder until the powder is evenly mixed;

[0097] Step 3, noodles: cook noodles for 40 minutes to get noodles;

[0098] Step 4. Extrusion: Put the prepared noo...

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Abstract

The invention provides gluten-free instant noodles and a preparation method and a formula thereof and relates to the field of food deep processing. The gluten-free instant noodles are mainly prepared from cereals such as Chinese Northeast non-glutinous polished rice, Chinese Northeast non-glutinous unpolished rice, Chinese Northeast black rice and millet with manufactured goods which are rich in nutrition and have health care effect serving as minor ingredients by means of technologies of flour milling, flour mixing, standing for a while, primary extrusion, secondary extrusion, aging treatment, variable-temperature drying, ventilative cooling, cutting and weighing, bundling, bagging, inspection, sealing packing, boxing and the like. The obtained noodles are chewy, refreshing and slippery, avoid being mixed with soup, breakage and adhesion during cooking and are good in taste. What is more important is that the noodles are smooth, glistening and pleasing in appearance before being cooked, make people appetitive and can completely reach the international highest safety index of gluten content not exceeding 5-10PPM, thereby being more nutritional and safer. Moreover, production efficiency is improved greatly, energy consumption and pollution discharge are reduced, and more environment friendliness and lower carbon are achieved.

Description

technical field [0001] The invention relates to the field of food intensive processing, in particular to gluten-free instant noodles and a preparation method and formula thereof. Background technique [0002] Gluten allergy is an allergy to a protein in grains. This protein is called gluten, which is a general term for several proteins. This disease is called "Celiac Disease", and some people call it "Celiac disease". For people with gluten allergies, the gluten food that others regard as delicious is tantamount to "poison". People cannot eat flour foods, that is, they cannot eat a series of grain foods containing wheat, barley, oats, rye, naked oats, etc. For children, gluten allergy is mainly manifested as symptoms related to digestive function, such as abdominal distension, chronic diarrhea, vomiting, constipation, etc., and accompanied by abnormal stool, such as excreting foul-smelling and oily substances. Due to malnutrition, slow growth, and even weight loss, childr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30A23L33/105
CPCA23L7/113A23L33/10
Inventor 龙荣王作金
Owner 大连弘润全谷物食品有限公司
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