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Barley green juice noodles and preparation method thereof

A barley and green juice technology, applied in food ingredients as taste improver, function of food ingredients, food science and other directions, can solve the problems of general elasticity of corn noodles, low nutritional value, low noodles toughness, etc., and reduce free starch. Precipitation, nutrient-rich, and improving the effect of poor toughness

Active Publication Date: 2018-02-23
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this barley green flour has the following problems: adopt this barley green flour to directly make noodles, and the obtained noodles have low toughness, poor elasticity, are not resistant to boiling, and are easy to break, which needs to be further improved
But there is following problem in this corn noodle: this corn noodle is generally elastic, and nutritional value is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A barley green juice powder noodle contains the following raw materials in parts by weight: 100 parts of wheat flour, 1.5 parts of barley green juice powder, 45 parts of water and 0.2 part of an improving agent.

[0027] In this example, the improver is composed of gluten, complex phosphate and artemisia gum in a mass ratio of 1:0.12:0.10.

[0028] The composite phosphate is composed of disodium hydrogen phosphate, sodium hexametaphosphate and sodium tripolyphosphate in a mass ratio of 1:0.8:1.5.

[0029] The preparation method of above-mentioned barley green juice powder noodles, comprises the following steps:

[0030] Step S1: Weigh the barley green juice powder and the improver, add water to premix, and stir at a high speed for 20 minutes at 75°C to obtain a premix, and let it stand for later use;

[0031] Step S2: Weighing wheat flour, adding water and kneading for 3 minutes, then adding the premix, and kneading for 12 minutes;

[0032] Step S3: After the kneading...

Embodiment 2

[0035] The barley green juice powder noodle contains the following raw materials in parts by weight: 100 parts of wheat flour, 0.5 part of barley green juice powder, 40 parts of water and 0.1 part of an improving agent.

[0036] In this example, the improver is composed of gluten, compound phosphate and artemisia gum in a mass ratio of 1:0.1:0.08.

[0037] The composite phosphate is composed of disodium hydrogen phosphate, sodium hexametaphosphate and sodium tripolyphosphate in a mass ratio of 1:0.5:1.

Embodiment 3

[0039] A barley green juice powder noodle contains the following raw materials in parts by weight: 100 parts of wheat flour, 3 parts of barley green juice powder, 50 parts of water and 0.5 part of an improving agent.

[0040] In this example, the improver is composed of gluten, compound phosphate and artemisia gum in a mass ratio of 1:0.2:0.2.

[0041] The composite phosphate is composed of disodium hydrogen phosphate, sodium hexametaphosphate and sodium tripolyphosphate in a mass ratio of 1:1.5:2.

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Abstract

The invention provides barley green juice noodles and belongs to the technical field of noodles and preparation of the noodles. The barley green juice noodles contain the following raw materials in parts by weight: 100 parts of wheat flour, 0.5-3 parts of barley green juice powder, 40-50 parts of water and 0.1-0.5 part of an improving agent. The barley green juice noodles and the preparation method thereof provided by the invention have the benefits that the noodles take the wheat flour as a raw material, and the barley green juice powder and the improving agent are added for compounding, so that the eating quality of the noodles is improved, and the noodles are better in toughness, resistant to boil, hard to break, good in mouth feeling and richer in nutrition; the barley green juice powder as the raw material is made of barley young wheat leaves and has the efficacies of detoxifying, removing dampness, beautifying and the like; the adding quantity of the improving agent is less, andthrough the reasonable use of the improving agent, the toughness, the elasticity, the cohesiveness and the like of the noodles are obviously improved, so that the eating quality of the noodles is better.

Description

technical field [0001] The invention belongs to the technical field of noodles and their preparation, and in particular relates to noodles made of barley green juice powder and a preparation method thereof. Background technique [0002] Noodles are the main traditional staple food in my country. They are deeply loved by people all over the country and all over the world. They are simple in production process, easy to operate, and convenient to eat, and are suitable for various consumer groups. With the progress of my country's society and the continuous improvement of people's living standards, people have higher and higher requirements for the quality of noodles. At present, the method for improving the quality of noodles is mainly realized by improving the quality of flour, so as to effectively improve the quality of flour, thereby improving the quality of noodle products. However, a single type of noodle improver can only improve the performance of a certain aspect of no...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/00A23L19/10A23L33/10A23L29/00A23L29/238
CPCA23V2002/00A23L7/109A23L19/01A23L19/10A23L29/015A23L29/045A23L29/238A23L33/10A23V2200/14A23V2200/30A23V2200/31A23V2200/314A23V2200/318A23V2200/326
Inventor 何承云王正荣葛晓虹焦凌霞康壮丽
Owner HENAN INST OF SCI & TECH
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