Millet vermicelli and manufacturing method thereof

A technology of millet and vermicelli, which is applied in the food field, can solve problems such as backward processing technology, difficult processing technology, and difficulty in grasping the degree of gelatinization, so as to achieve the effect of satisfying dietary health, improving flavor, and enriching varieties

Inactive Publication Date: 2016-03-30
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The second method is generally suitable for processing whole grain noodles, but the processing technology is more difficult to master, and the product shape and cooking quality are poor
In the third method, the traditional pregelatinization processing technology is relatively backward, and it is difficult to grasp the degree of gelatinization, so this method is gradually eliminated

Method used

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  • Millet vermicelli and manufacturing method thereof
  • Millet vermicelli and manufacturing method thereof
  • Millet vermicelli and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1, raw millet flour, cooked flour, micropowder 5%-40% mixing test instrument curve

[0038] Determination of Rheological Properties of Dough Mixed with Millet and Flour

[0039] The cooked millet powder used in this embodiment is prepared according to the following steps:

[0040] After crushing the millet through an 80-mesh sieve, adding water until the water content is 16%, extruding and puffing in the extruder, the screw speed is 280r / min, and the temperature gradient is 60°C, 90°C, 120°C, 185°C, After extrusion and puffing, crush and pass through an 80-mesh sieve to obtain cooked millet powder with a particle size of 50 μm-600 μm;

[0041] Millet powder is prepared according to the following steps:

[0042] The millet is graded and crushed in 50 grades, and the millet powder is passed through a sieve of 325 mesh to 2500 mesh to obtain millet powder with a particle size of 5 μm-20 μm;

[0043] The raw millet powder is passed through an 80-mesh sieve to ...

Embodiment 2

[0063] Embodiment 2, measurement of light transmittance of raw millet powder, cooked powder, and fine powder vermicelli noodle soup

[0064] 1) Make dried noodles according to the following steps:

[0065] Such as image 3 As shown, the millet raw flour, millet cooked flour or millet micropowder used in Example 1 were mixed with wheat flour (that is, Shiluan flour), water and salt according to different additions respectively, and then kneaded dough, proofed for 30 minutes, and pressed dough. Finally, the gained noodle strips are cut into 2mm wide noodles and air-dried to obtain vermicelli.

[0066] Wherein, the addition of water is 35% of the total mass of wheat flour, millet cooked powder and millet powder;

[0067] The amount of salt added is 2% of the total mass of wheat flour, millet cooked powder and millet powder.

[0068] The dough kneading steps are: knead the dough slowly for 2 minutes, then knead the dough for 2 minutes quickly, and finally knead the dough for 2 ...

Embodiment 3

[0081] Example 3, sensory evaluation of raw millet flour, cooked flour, and finely powdered dried noodles

[0082] Using the scoring system of 7 members of the group, in the sensory evaluation, the color, surface condition, hardness, toughness, viscosity, palatability, smoothness, and comprehensive evaluation (points) of the dried noodles obtained in Example 2 are scored, and the comprehensive evaluation is drawn. Evaluation score comparison chart.

[0083] The scoring items and score distribution of dried noodles are shown in Table 2: refer to SB / T10137-93, the total score is 100 points, of which: 10 points for color, 10 points for appearance state, 20 points for palatability (soft and hard), 25 points for toughness, and 25 points for stickiness 5 points for smoothness and 5 points for taste.

[0084] Table 2. Vermicelli tasting items and scoring criteria

[0085]

[0086] The result is as Figure 4 shown.

[0087] Figure 4 The content of raw millet powder, cooked mi...

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Abstract

The present invention discloses millet vermicelli and a manufacturing method thereof. The manufacturing method of the millet vermicelli comprises the following steps: 1) crushing millets into particles with the size of 10mum-250mum, adding water to a moisture content of 16%, extruding for puffing in an extruder, and then crushing the millets into particles with the size of 50mum-600mum to obtain millet cooked flour; 2) gradually crushing the millets into particles with the size of 5mum-60mum to obtain millet micro powder; 3) mixing the millet cooked flour obtained by the step 1) and the millet micro powder obtained by the step 2) with wheat flour, water and edible salt, and successively kneading, proofing, cutting and airing to obtain the millet vermicelli. The flavor and the nutritional quality of the millet vermicelli are improved, and the millet vermicelli meets the people's growing healthy diet, nutrition and diverse requirements to some extent.

Description

technical field [0001] The invention belongs to the field of food, and relates to a millet vermicelli and a preparation method thereof. Background technique [0002] At present, the research on miscellaneous grains and miscellaneous bean noodles in my country is mainly divided into three categories. One is to directly add miscellaneous soy flour to the flour to make miscellaneous bean noodles. Shape the noodles. The second category is to mix miscellaneous grains and miscellaneous beans with flour to make extruded noodles. The principle is to use the gelatinization properties of starch after extrusion to shape the noodles and have viscoelasticity. The third category is to pre-gelatinize miscellaneous grains and miscellaneous soybean flour, and then mix it with flour to make noodles, which utilizes the properties of gluten and the gelatinization of starch. According to different gelatinization methods, it is divided into extrusion gelatinization and traditional gelatinization...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16
Inventor 沈群沈静任欣陈静
Owner CHINA AGRI UNIV
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