Oat noodles and making process thereof

A technology for making oatmeal noodles, which is applied in food preparation, application, food science, etc., can solve the problems of incomplete preservation of noodle nutrition, single eating method of oatmeal, and single health care effect, so as to preserve nutrients and expand consumption Range, Flavor Unique Effect

Inactive Publication Date: 2015-11-04
马鞍山市行知食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally speaking, the above-mentioned invention patents mainly focus on the color, aroma, and taste of noodles, and too many nutritional additives, flavoring agents, and coloring agents are added, and the nutrition of noodles cannot be well preserved; on the other hand, the above-mentioned invention patents The function is single, limited to weight loss, treating colds, etc. In addition, some properties of oat itself have not been used to make noodles, making the eating method of oat single, so it is necessary to develop a eating method that gives full play to the efficacy of oat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1 A kind of manufacture craft of oatmeal noodles, carry out according to the following steps:

[0015] 1) Selected oat flour: Take 100kg oat flour, the average particle size of oat flour is 15μm;

[0016] 2) Prepare salt water: Take 4kg of salt and dissolve it into 100kg of warm water at 50°C, and stir evenly;

[0017] 3) Mixing: Slowly add the salt water prepared in step 2) to the oat flour in step 1), and mix well by hand or machine;

[0018] 4) Tanning, splitting, forming, and steaming for 10 minutes. If the time is too short, the inside of the oatmeal noodles cannot be guaranteed to be cooked; if the time is too long, the noodles will also appear overcooked, which will affect the taste of the noodles;

[0019] 5) After steaming, let it cool at room temperature for 60 minutes, as the water in the noodles slowly evaporates, the noodles will be smooth and beautiful;

[0020] 6) Vacuuming or microwave sterilization is adopted, and the noodles are measured a...

Embodiment 2

[0021] Embodiment 2 A kind of manufacture craft of oatmeal noodles, carry out according to the following steps:

[0022] 1) Selected oat flour and wheat flour: Take 50kg of oat flour and 50kg of wheat flour, the average particle size of oat flour and wheat flour is 18μm;

[0023] 2) Prepare salt water: take 8kg of salt and dissolve it into 100kg of warm water at 80°C, and stir evenly;

[0024] 3) Mixing: Slowly add the salt water prepared in step 2) to the mixed powder in step 1), and mix by hand or machine;

[0025] 4) Tanning, stripping, forming, and steaming for 8 minutes. If the time is too short, the inside of the oatmeal noodles cannot be guaranteed to be cooked; if the time is too long, the noodles will also appear overcooked, which will affect the taste of the noodles;

[0026] 5) After steaming, let it cool at room temperature for 120 minutes, as the water in the noodles slowly evaporates, the noodles will be smooth and beautiful;

[0027] 6) Vacuuming or microwave ...

Embodiment 3

[0028] Embodiment 3 A kind of manufacturing process of oatmeal noodles, carry out according to the following steps:

[0029] 1) Selected oat flour and refined konjac flour: Take 50kg of oat flour and 50kg of refined konjac flour. The average particle size of oat flour and refined konjac flour is 20μm;

[0030] 2) Prepare salt water: take 6kg of salt and dissolve it into 100kg of warm water at 70°C, and stir evenly;

[0031] 3) Mixing: Slowly add the salt water prepared in step 2) to the mixed powder in step 1), and mix by hand or machine;

[0032] 4) Tanning, splitting, molding, and steaming for 15 minutes. If the time is too short, the inside of the oatmeal noodles cannot be guaranteed to be cooked; if the time is too long, the noodles will also appear overcooked, which will affect the taste of the noodles;

[0033] 5) After steaming, let it cool at room temperature for 100 minutes, as the water in the noodles slowly evaporates, the noodles will be smooth and beautiful;

[...

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PUM

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Abstract

The invention discloses oat noodles and a making process thereof, and belongs to the fields of foods as well as production and processing thereof. The process comprises the following steps: using oat flour as a main raw material, adding a saline solution to the oat flour, mixing the oat flour and the saline solution to obtain a mixture, tanning the mixture, cutting the tanned mixture into strips, forming strips, steaming the formed strips, and cooling the steamed strips so as to obtain the oat noodles. The oat noodles are steamed foods, enlarge the edible scope of oats, can be eaten by a cold mixing method, a hot frying method, a water cooking method and the like, has good palatability, is tenacious, does not adhere teeth, is soft, smooth and tasty, is fine and smooth in mouth feel, and is unique in flavor. While in use, the oat noodles can be decocted, dried and cooked, and is freewheeling to eat. The process sufficiently utilizes the characteristics of the nutrition, the health care, the medicine and the edibility of the oats, and sufficiently reserves the nutrient components of the oats.

Description

technical field [0001] The invention belongs to the field of food and its production and processing, and in particular relates to noodles and a method for making the noodles. Background technique [0002] The green herb plant oat has unique nutritional, health care, medical and therapeutic value. The water-soluble dietary fiber in oat is 4.7 times and 7.7 times that of wheat and corn respectively; B vitamins, niacin and folic acid are relatively rich, especially vitamin E, as high as 15 mg per 100 grams of oat flour; in addition, oat flour also contains ginsenosides (the main component of ginseng) that are lacking in cereal grains. The amino acid composition containing protein is also relatively comprehensive, and the content of 8 kinds of amino acids necessary for the human body ranks first, especially the content of lysine is as high as 0.68 grams. [0003] Other domestic patents related to noodles and their processing technology that have been authorized or announced inc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/29A23L7/113A23L33/00
Inventor 李行知
Owner 马鞍山市行知食品科技有限公司
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