Processing method of cold fresh sorghum noodles

A processing method and cold fresh noodle technology, applied in the processing field of sorghum cold fresh noodles, can solve the problems of restricting the comprehensive utilization of sorghum, sodium hydroxide residue, poor taste and quality, etc., and achieve high nutritional value and health care effect, single Low Ning content, easy to digest and absorb

Active Publication Date: 2015-08-19
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When the addition of sorghum flour in the noodle formula exceeds 10%, the noodles are difficult to form, the product breakage rate is high, the cooking loss rate is high, and the taste and quality are poor.
For a long time, these reasons have restricted the comprehensive utilization of sorghum. In the prior art, in order to remove tannins in sorghum, soaking in sodium hydroxide solution is easy to cause sodium hydroxide residue, which is harmful to human health, and the removal of sodium hydroxide requires Consumes a lot of water and wastes resources

Method used

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  • Processing method of cold fresh sorghum noodles

Examples

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Embodiment 1

[0031] A processing method for sorghum cold fresh noodles. The sorghum cold fresh noodles are made of the following raw materials in parts by weight: 15 parts of germinated sorghum whole flour, 70 parts of wheat flour, 0.5 part of konjac flour, and 2 parts of table salt, specifically comprising the following steps:

[0032] (1) Sorghum pretreatment: After selecting, sieving, removing impurities, and cleaning the sorghum in parts by weight, add 1.5 mg / L ozone water (the ozone water should not pass through the sorghum), and then add 2% of sorghum weight Calcium acetate, soak for 2 minutes, filter and wash, put the washed sorghum into a container containing soybean soymilk (soybean soymilk should not pass through sorghum), add PVP accounting for 1% of sorghum weight, soak at room temperature for 24 hours, after soaking, sorghum Take it out and place it in an incubator with a humidity of 80% and a temperature of 30°C until the sorghum buds are over 2mm long, then clean the germinat...

Embodiment 2

[0038] A processing method for sorghum cold fresh noodles, the sorghum cold fresh noodles are made of the following raw materials in parts by weight: 10 parts of germinated sorghum whole flour, 80 parts of wheat flour, 0.4 part of konjac flour, and 1 part of table salt, specifically comprising the following steps:

[0039] (1) The preparation method of coarse germinated sorghum powder is the same as in Example 1;

[0040](2) Extruded superfine grinding: add the whole germinated sorghum flour to 20% of its weight in water, and then feed it into a twin-screw extruder for extruding and extruding at a feeding speed of 300g / min. The screw speed of 300r / min is used for four-stage segmental extrusion, and the segmental extrusion temperatures are 65°C, 95°C, 115°C, and 150°C respectively to obtain extruded materials, which are ultrafinely pulverized to 400 meshes. Whole germinated sorghum flour;

[0041] (3) Add water accounting for 37% of the total weight of the konjac flour and tab...

Embodiment 3

[0045] A processing method for sorghum cold fresh noodles. The sorghum cold fresh noodles are made of the following raw materials in parts by weight: 20 parts of germinated sorghum whole flour, 70 parts of wheat flour, 0.8 parts of konjac flour, and 4 parts of table salt, specifically comprising the following steps:

[0046] (1) The preparation method of coarse germinated sorghum powder is the same as in Example 1;

[0047] (2) Extruded superfine pulverization: adding 30% water to the coarse germinated sorghum powder, and then feeding it into a twin-screw extruder for extruding and extruding at a feeding speed of 300g / min. The screw speed of 300r / min is used for four-stage segmental extrusion, and the segmental extrusion temperatures are 70°C, 100°C, 120°C, and 170°C respectively to obtain extruded materials, which are ultrafinely pulverized to 600 meshes. Whole germinated sorghum flour;

[0048] (3) Add water accounting for 35% of the total weight of the konjac flour and sal...

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Abstract

The invention belongs to the field of food processing, and concretely relates to a processing method of cold fresh sorghum noodles. The cold fresh sorghum noodles comprise, by weight, 10-20 parts of germinant sorghum whole flour, 70-80 parts of wheat flour, 0.4-0.8 parts of konjak powder and 1-4 parts of salt. The method comprises the following steps: culturing sorghum until sorghum germinates, puffing, and carrying out ultrafine crushing to obtain the germinant sorghum whole flour; sequentially adding above raw materials, uniformly stirring, and carrying out fermentation slaking at normal temperature to form dough; and cutting the slaked dough to form noodles with required dimension, carrying out sealed packaging, and refrigerating. The cold fresh sorghum noodles made through the processing method have the advantages of good formability, good elasticity, easy digestion and absorption, fine mouthfeel, and high nutrition values and health efficacies due to high addition amount of the germinant sorghum whole flour.

Description

technical field [0001] The invention relates to a processing method, in particular to a processing method of sorghum cold fresh noodles, and belongs to the field of food processing. Background technique [0002] sorghum [ Sorghum bicolor (L.) Moench ] Also known as Shushu, the Gramineae Sorghum genus has the high reputation of "the essence of the five grains" and "the length of a hundred grains" since ancient times. Sorghum is the fifth largest food crop in the world, after rice, wheat, corn and barley. Sorghum is a resource of both medicine and food with rich nutrition and health care function. "Compendium of Materia Medica" records that sorghum is "sweet and astringent in nature and flavor, slightly cold, non-toxic, warm in the middle, astringent in the stomach, stops cholera, and has the same effect as millet if it is sticky." Modern research has proved that sorghum is rich in resistant starch and polysaccharides. Phenol, dietary fiber and other active ingredients are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/214A23L1/172A23L1/18A23L1/30A23L7/109A23L7/152A23L19/10
CPCA23V2002/00A23V2200/30
Inventor 徐同成寇兴凯杜方岭宗爱珍孟妍陈立勇张栩邱斌
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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