Gluten-free rapidly cooled spaghetti as well as making method and formula thereof

A gluten-free, pasta technology, applied in the field of food deep processing, can solve the problems of insufficiency, lack of understanding, low diagnosis rate, etc., and achieve the effect of improving production efficiency, excellent sensory perception, and reducing pollution

Active Publication Date: 2015-03-04
大连弘润莲花食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] According to statistics, the proportion of people affected worldwide can reach 1/330-1/800 of the total number of people in the world. In the United States, there are at least 30 million people with gluten allergy, and there are 40 million people in Europe. And the number of this group is growing day by day, but the diagnosis rate of this disease in Asia is very low. On the one hand, due to the lack of awareness of this disease, Asian doctors do not have very rich experience in diagnosing

Method used

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  • Gluten-free rapidly cooled spaghetti as well as making method and formula thereof
  • Gluten-free rapidly cooled spaghetti as well as making method and formula thereof
  • Gluten-free rapidly cooled spaghetti as well as making method and formula thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0058] Ingredients for white rice pasta: 100 parts of northeast japonica rice and white rice noodles;

[0059] (1) Dry milling: Weigh 100 parts of Northeast Japonica rice white rice flour, sieving to remove impurities, to obtain a dry powder with a specification of 80 mesh or more; the specification of the dry powder is preferably 100-180 mesh;

[0060] (2) Mixing powder: Mix the dry powder obtained in step (1) with 30 parts of pure water, and use a powder mixer to mix the powder until the powder is evenly mixed;

[0061] (3) Mian noodles: Mix the noodles for 10-30 minutes to obtain noodles;

[0062] (4) Extrusion: Put the powder noodles into the feed port of the screw extruder for one-stage extrusion and two-stage extrusion in sequence;

[0063] The first-stage extrusion is that when the gauge pointer on the extruder reaches 50 Hz and the center temperature is 150°C, the noodles pass through the extrusion cavity and are extruded at the die mouth to obtain gelatinized and partially puff...

Embodiment 2

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

[0076] This embodiment is compared with embodiment 1, only the drying conditions are different, and the specific method is as follows:

[0077] (1) Dry milling: Weigh 20 parts of Northeast Japonica rice white rice flour and 80 parts of Northeast Japonica rice brown rice flour according to the required raw material ratio, and sieve to remove impurities to obtain a dry powder with a specification of 80 mesh or more; the specifications of the dry powder are preferably 100~180 mesh;

[0078] (2) Mixing powder: Mix the dry powder obtained in step (1) with 30 parts of pure water, and use a powder mixer to mix the powder until the powder is evenly mixed;

[0079] (3) Mian noodles: Mix the noodles for 10-30 minutes to obtain noodles;

[0080] (4) Extrusion: Put the powder noodles into the feed port of the screw extruder for ...

Embodiment 3

[0093] Ingredients for bamboo sauce pasta: 5-20 parts of Northeast Japonica rice white rice noodles, 80-95 parts of Northeast Japonica rice brown rice noodles, and 0.1-2 parts of fresh bamboo leaf extract extract;

[0094] Compared with Example 1, this embodiment has different extrusion, aging treatment, and drying conditions. The specific methods are as follows:

[0095] (1) Dry milling: Weigh 20 parts of Northeast Japonica rice white rice flour, 80 parts of Northeast Japonica rice brown rice flour, 2 parts of fresh bamboo leaf extract extract according to the required raw material ratio, and sieve to remove impurities. The specification is more than 80 mesh. The dry powder; the dry powder specification, preferably 100-180 mesh;

[0096] (2) Mixing powder: Mix the dry powder obtained in step (1) with 30 parts of pure water, and use a powder mixer to mix the powder until the powder is evenly mixed;

[0097] (3) Mian noodles: Mix the noodles for 10-30 minutes to obtain noodles;

[0098]...

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Abstract

The invention provides gluten-free rapidly cooled spaghetti as well as a making method and a formula thereof, and relates to the field of fine and deep processing on foods. The making method comprises the following steps: by taking cereal raw materials such as white northeast polished round-grained rice, brown polished round-grained rice, northeast black rice and millet as main materials, and products which are rich in nutrition and good in healthcare function as auxiliary materials, grinding the above materials into powder, mixing, fermenting the dough, performing primary extrusion, performing secondary extrusion, performing aging treatment, steaming, drying at variable temperature, weighing, putting into bags, inspecting, sealing, packaging and boxing. The spaghetti is chewable, smooth and good in taste, the soup is clear and the spaghetti is not broken or stuck when being boiled, more importantly, the spaghetti is bright and smooth in appearance, is good in lubrication and transparency feeling and looks pleasing to eyes, the international highest safety index that the gluten content is no greater than 5-10PPM is completely met, the spaghetti is relatively healthy, safe, environmentally friendly and low in carbon, the production efficiency can be greatly improved, and the energy consumption and the pollution are reduced.

Description

Technical field [0001] The invention relates to the field of food deep processing, in particular to gluten-free quick-cooking pasta 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 kinds of proteins. This disease is called "Celiac Disease", and some people call it "Celiac disease". For these patients with gluten protein allergies, gluten foods that are regarded by others as delicious are no different from "poisons." Once these foods are taken, the body's immune and digestive systems will be abnormal and life-threatening. People suffering from this disease cannot eat flour foods, that is, they cannot eat a series of grain foods containing wheat, barley, oats, rye and naked oats. For children, celiac disease is mainly manifested as symptoms related to digestive function, such as abdominal distension, chronic diarrhea, vomiting, constip...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L33/00
CPCA23L7/109A23L33/00
Inventor 龙荣王作金
Owner 大连弘润莲花食品有限公司
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