A kind of extruded noodles and production method thereof

A production method and noodle technology, applied in the field of extruded noodles, can solve the problems of high cost of extruded noodles, achieve the effects of improving cooking quality, reducing the risk of chronic diseases, and increasing the degree of permeability

Active Publication Date: 2018-10-19
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Still another object of the present invention is to provide an extruded noodle, which uses non-durum wheat raw materials to produce extruded noodles with pasta quality, which solves the problem of high cost of extruded noodles produced by durum wheat, and can be used from compounding Raw material composition and process control ensure that the extruded noodles produced have the same texture as durum wheat products

Method used

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  • A kind of extruded noodles and production method thereof
  • A kind of extruded noodles and production method thereof
  • A kind of extruded noodles and production method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0038] The extruded noodles of the present invention are made by extruding the flour flocculation obtained by kneading the raw material powder; its formula is as follows: every 100kg raw material powder includes 75kg of wheat flour; 21kg of corn flour; 3kg of gluten powder; 1kg of salt; The moisture content of the flour wadding is 28%.

[0039] The production method of extruded noodles of the present invention comprises the following steps:

[0040] Step 1. Select raw materials of wheat, corn and gluten. The hardness index of wheat grains is 60. The wheat raw materials are subjected to impurity removal, wheat conditioning and flour milling. The protein content of the flour is 14%, the whiteness is 75%, and the ash content is 0.5%. The corn raw material is removed and crushed to 80-100 mesh. Corn flour zeaxanthin content is 5mg / kg, amylose content is 25%; gluten protein content is 80%; the above raw materials are mixed, wherein the weight addition ratio of wheat flour is 75%; ...

Embodiment 2

[0061] The production method of extruded noodles of the present invention comprises the following steps:

[0062] Step 1, select wheat and corn that meet the applicable raw materials of the present invention. The hardness index of wheat grains is 80, and the wheat raw materials are removed from impurities, moistened and milled. The protein content of the flour is 16%, the whiteness is 80%, and the ash content is 0.5%. The corn raw material is cleaned of impurities and crushed to a thickness of 100 mesh. The content of zeaxanthin in corn flour is 5 mg / kg, and the content of amylose is 25%. The protein content of gluten powder used is 80%; the raw materials used are mixed, wherein the weight addition ratio of wheat flour is 70%; the weight ratio of corn flour is 23%; the weight ratio of gluten powder is 5%; the addition ratio of table salt is 2% .

[0063] Step 2. Transport the processed wheat and corn raw materials to a continuous vacuum dough mixer for dough mixing to form ...

Embodiment 3

[0073] The production method of extruded noodles of the present invention comprises the following steps:

[0074] Step 1, select wheat and corn that meet the applicable raw materials of the present invention. The wheat grain hardness index is 70, and the wheat raw material is subjected to impurity removal, wheat conditioning and flour milling. The protein content of the flour is 15%, the whiteness is 76%, and the ash content is 0.4%. The corn raw material is cleaned of impurities and crushed to a thickness of 90 mesh. The content of zeaxanthin in corn flour is 6mg / kg, and the content of amylose is 28%. The protein content of gluten powder used is 83%; the raw materials used are mixed, wherein the weight addition ratio of wheat flour is 73%; the weight ratio of corn flour is 22%; the weight ratio of gluten powder is 3%; the addition ratio of table salt is 2% .

[0075] Step 2, transporting the processed wheat and corn raw materials to a continuous vacuum noodle kneading mach...

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Abstract

The invention discloses extruded noodles, which are obtained through extruding dough obtained through mixing and kneading raw material flour, wherein the raw material flour comprises the following ingredients in percentage by weight: 70 to 75 percent of wheat flour, 21 to 23 percent of corn flour, 3 to 5 percent of vital gluten and 1 to 2 percent of common salt; the wheat flour is prepared from wheat with the hardness index being greater than or equal to 60; the protein content of the wheat flour is 14 to 16 percent; the whiteness is higher than or equal to 75 percent, and the ash content is lower than or equal to 0.5 percent; the zeaxanthine content in the corn flour is higher than or equal to 5mg per kg, and the straight-chain starch content is 25 to 30 percent. The invention also discloses a production method of the extruded noodles. The dough is extruded and formed under a certain pressure, and the pressure range is 50 to 90 bars. The extruded noodles and the production method have the advantages that the problem of high cost when durum wheat is used for producing the extruded noodles is solved, and in addition, the consistent product quality of the produced extruded noodles and the durum wheat is ensured through compound raw material ingredients and process control.

Description

technical field [0001] The invention relates to the field of noodle production. More specifically, the present invention relates to a method of producing extruded noodles with a pasta look and feel using non-durum wheat ingredients. Background technique [0002] Noodles are loved by consumers because of their diverse raw materials, wide sources, simple method and convenient eating. According to the forming principle, noodles can be divided into handmade and machine-made noodles. Mechanism process can be divided into calendering method and extrusion method. The calendering method refers to that wheat flour and water are kneaded by noodle mixing equipment to form a dough with gluten structure, and the noodles are produced by processes such as dough ripening, calendering, slicing, stripping, drying (or freezing) and packaging. The extrusion method makes the material form a uniform and compact structure through the conveying and shearing action of the screw of the extruder. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L33/185
CPCA23V2002/00A23V2200/30
Inventor 张波张影全魏益民任晓龙严军辉
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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