Particulate pasta and making method of particulate pasta

A granular noodle and flour technology, which can be used in food ingredients as taste improvers, food ingredients as taste improvers, food ingredients containing natural extracts, etc. It can solve the problems of insufficient strength of granule noodles, loss of nutrients, and poor rehydration To achieve the effect of increasing the smooth taste, reducing the loss of ingredients, and rich nutrition

Inactive Publication Date: 2016-10-26
马瑞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention proposes a granular noodle and its preparation method, which solves the problems of insufficient strength, indigestibility, loss of nutritional components, and poor rehydration of the granular noodle in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1, the granular noodles provided by the present invention include semi-cooked miscellaneous grain flour, ground nutrient powder and additive liquid, and the parts by weight of each component are as follows: 50 kg of wheat flour in miscellaneous grain flour, 8 kg of sorghum flour, kg of red bean flour, black Adzuki bean powder 3kg, barley powder 3kg, potato powder 2kg, jujube powder 3kg, vegetable powder 2kg, kelp powder 3kg, dried shrimp powder 4kg, almond powder 2kg, walnut powder 2kg, schisandra powder 1kg, adding liquid 15kg, mixed, Stirring, forming, anti-sticking, centrifuging, sieving, and drying to make granular noodles.

[0021] The parts by mass of each component in the added liquid are: 1.2kg of kumquat juice, 2.7kg of lemon juice, 3.0kg of cucumber juice, 2.7kg of sugarcane juice, 3.3kg of kale juice, and 2.1kg of water, and the temperature of the water is 35°C.

[0022] According to the formula in Example 1, the method of preparing granular noodle...

Embodiment 2

[0024] Example 2, the granular noodles provided by the present invention include semi-cooked miscellaneous grain flour, ground nutritional powder and additive liquid, the mass parts of each component are as follows: 40 kg of wheat flour, 3 kg of sorghum flour, 2 kg of red bean flour, and 2 kg of black bean flour 2kg, barley powder 2kg, potato powder 1kg, red date powder 1kg, vegetable powder 2kg, kelp powder 2kg, dried shrimp powder 2kg, almond powder 1kg, walnut powder 2kg, schisandra powder 1kg, adding liquid 10kg; sticky, centrifuged, sieved, and dried to make granular noodles.

[0025] The parts by mass of each component in the added liquid are: kumquat juice 0.8kg, lemon juice 1.3kg, cucumber juice 2.2kg, sugarcane juice 2.2kg, kale juice 1.8kg, water 1.7kg, and the temperature of the water is 30°C.

[0026] The method of preparing granular noodles according to the formula in Example 2 is as follows: steam the miscellaneous grain flour until half-cooked, then evenly stir ...

Embodiment 3

[0028] Example 3, the granular noodles provided by the present invention, including semi-cooked miscellaneous grain flour, ground nutrient powder and additive liquid, the mass parts of each component are as follows: 60 kg of wheat flour, 7 kg of sorghum flour, 6 kg of red bean flour, Black bean powder 6 kg, barley powder 5 kg, potato powder 3 kg, jujube powder 3 kg, vegetable powder 4 kg, kelp powder 4 kg, shrimp powder 5 kg, almond powder 2 kg, walnut powder 3kg, schisandra powder 2 kg, add Liquid 20 kg; after mixing, stirring, forming, anti-sticking, centrifuging, sieving, drying to make granular noodles.

[0029] The parts by mass of each component in the added liquid are: 2 kg of kumquat juice, 3.6 kg of lemon juice, 4 kg of cucumber juice, 3.8 kg of sugarcane juice, 3.6 kg of kale juice, 3 kg of water, and the temperature of the water is 40°C.

[0030] According to the formula in Example 3, the method of preparing granular noodles is as follows: steam the miscellaneous gr...

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PUM

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Abstract

The invention provides particulate pasta and a making method of the particulate pasta. The particulate pasta includes semi-cooked cereal flour, ground nutrient powder and a liquid additive, including according to parts by weight: the cereal flour, 40-60 parts of wheat flour, 3-7 parts of sorghum flour, 2-6 parts of small red bean flour, 2-6 parts of black small bean flour, and 2-5 parts of coix seed powder; the nutrient powder, 1-3 parts of potato flour, 1-3 parts of red date powder, 1-4 parts of vegetable powder, 1-4 parts of seaweed powder, 1-5 parts of dried small shrimp powder, 1-2 parts of almond powder, 1-3 parts of walnut powder, and 1-2 parts of Fructus Schisandrae Chinensis powder; 10-20 parts of the liquid additive, comprising lemon juice; the particulate pasta is made by mixing, stirring, forming, anti-sticking treatment, centrifuging, screening and drying. The particulate pasta has good taste, good digestion, sufficient chewiness, high rehydration property and rich nutrition.

Description

technical field [0001] The invention relates to the field of food production, in particular to a granular noodle and a preparation method thereof. Background technique [0002] Granular noodles are also dry pimple noodles, which is a convenience food for pimple noodles. It solves the shortcomings of traditional pimple noodles that are not easy to store, varies in size, and unbalanced nutrition, making industrial production possible. Most of the granular noodles industrially produced are made by adding vegetables, minced meat, salt, micronutrients and water to the miscellaneous grain noodles, then stirring, forming, sieving, and drying. The above-mentioned granular noodles are not strong enough, not easy to digest, and cannot meet the diverse tastes and health needs of various consumer groups; Flour has high viscosity and poor rehydration, which affects the smooth taste of the grain surface. Contents of the invention [0003] The invention proposes a granular noodle and a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L19/15A23L19/00A23L17/60A23L17/40A23L25/00A23L33/10A23L33/105
CPCA23V2002/00A23V2200/14A23V2200/16A23V2250/21
Inventor 王建梅
Owner 马瑞
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