Hullessbarley quick-frozen noodles and preparation method thereof
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A technology for noodles and highland barley is applied in the field of quick-frozen highland barley noodles and their preparation, which can solve the problems of inconvenient circulation, intolerant storage of fresh noodles and the like
Inactive Publication Date: 2015-04-29
GANSU AGRI UNIV
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[0009] Therefore, the object of the present invention is to provide a kind of highland barley quick-frozen noodles, which not only has nutri
Method used
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Embodiment 1
[0073] A kind of highland barley quick-frozen noodles, its raw material is: highland barley flour 60g, wheat flour 30g, xanthan gum 0.5g, sucrose ester 0.25g, potato acetylated distarch phosphate 10g, water 40g, gluten 1g, salt 0.2g and edible Alkali 0.15g.
[0074] Its production method is:
[0075] 1) Accurately weigh 60g of highland barley powder, 30g of wheat flour and 1g of gluten powder;
[0076] 2) Add 0.5g of xanthan gum, 0.25g of sucrose ester, 10g of potato acetylated distarch phosphate, 40g of water, 0.2g of salt and 0.15g of edible alkali;
[0077] 3) Make the above raw materials into dough, and place it at room temperature for 15 minutes;
[0078] 4) Put the dough into the noodle press for 5 rollings, and cut into strips;
[0079] 5) Quick-freeze the raw noodles cut into strips, and the central temperature of the quick-frozen raw noodles reaches -18°C;
[0080] 6) Store the quick-frozen noodles at -4°C.
Embodiment 2
[0082] A kind of highland barley quick-frozen noodles, its raw material is: highland barley flour 70g, wheat flour 30g, guar gum 0.12g, monoglyceride 0.48g, tapioca acetylated distarch phosphate 3g, water 30g, gluten powder 1g, salt 0.2g And edible alkali 0.15g.
[0083] Its production method is:
[0084] 1) Accurately weigh 70g of highland barley powder, 30g of wheat flour and 1g of gluten powder;
[0085] 2) Add 0.12g of guar gum, 0.48g of monoglyceride, 3g of tapioca acetylated distarch phosphate, 30g of water, 0.2g of salt and 0.15g of edible alkali;
[0086] 3) Make the above raw materials into dough, and place it at room temperature for 15 minutes;
[0087] 4) Put the dough into the noodle press for 5 rollings, and cut into strips;
[0088] 5) Quick-freeze the raw noodles cut into strips, and the central temperature of the quick-frozen raw noodles reaches -18°C;
[0089] 6) Store the quick-frozen noodles at -4°C.
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Abstract
The invention provides hullessbarley quick-frozen noodles and a preparation method thereof. The hullessbarley quick-frozen noodles are prepared from the following raw materials in percentage by weight: 60-70% of hullessbarley powder, 20-30% of wheat flour, 30-40% of water, 0.1-0.5% of xanthan gum or guar gum, 0.1-0.5% of monoglyceride or 0.05-0.25% of sucrose ester, 2-10% of potato acetylated distarch phosphate or cassava acetylated distarch phosphate, 1% of vital gluten, 0.2% of table salt and 0.15% of dietary alkali. For the hullessbarley quick-frozen noodles, on one hand, the hullessbarley quick-frozen noodles can supplement part of nutrition, such as vitamins and protein, which are not contained in wheat, and on the other hand, the wheat contains rich wheat gluten and has an excellent processing property, so that the defect that the hullessbarley is poor in processing property can be overcome; the noodles are stored in a quick-frozen manner, so that the fact that hullessbarley-wheat noodles have the characteristics of good mouthfeel, long guarantee period, high convenience in eating, and no preservative is ensured.
Description
technical field [0001] The invention relates to the field of food, in particular to quick-frozen highland barley noodles and a preparation method thereof. Background technique [0002] Highland barley, hulless barley, is a cereal crop of the genus Barley in the Gramineae family. Because the inner and outer glumes are separated and the kernels are exposed, it is also called naked barley, barley, and rice barley. It is mainly produced in China's Tibet, Qinghai, Sichuan, Yunnan and other places, and is the main food of the Tibetan people. Highland barley has been planted on the Qinghai-Tibet Plateau for about 3,500 years. [0003] Highland barley has a wide range of medicinal and nutritional values. It conforms to the diet structure of "three highs and two lows" (high protein, high fiber, high vitamins, low fat, and low sugar). It is a good product among cereal crops. At present, highland barley has been launched on the market Highland barley products such as dried noodles, h...
Claims
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