Processing method of Heinuo highland barley noodles

A processing method and technology of highland barley flour, applied in the functions of food ingredients, food ingredients as taste improvers, food science, etc., can solve problems such as the inability to form gluten and hinder the processing of highland barley flour products, and achieve good smoothness and inhibition Cholesterol absorption, blood lipid lowering effect

Inactive Publication Date: 2018-05-01
GANSU RES INST OF AGRI ENG TECH
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Problems solved by technology

Therefore, ordinary highland barley flour cannot form gluten like black glutinous highland barley flour, which is a major problem hindering the processing of highland barley flour products

Method used

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  • Processing method of Heinuo highland barley noodles

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Experimental program
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Effect test

Embodiment

[0014] S1. Weigh 2000g of black waxy highland barley and 0.8g of water respectively, sprinkle the water on the black waxy highland barley, stir evenly, after peeling with a sheller, grind with a flour mill to obtain black waxy highland barley flour;

[0015] S2, take by weighing 1500g black glutinous highland barley flour and 1000g wheat flour, carry out black waxy highland barley flour and wheat flour with the ratio of 4:1, 3:1, 2.5:1, 2:1, 1.5:1, 1:1 respectively After mixing, put it in the dough mixer, take the quality of the flour mixture as a benchmark, add 4% salt, 2%-5% Artemisia baicalensis, and stir evenly to get black waxy highland barley dough. Effects on sensory quality of noodles;

[0016] S3. Put the reconciled dough in an electric noodle machine for continuous rolling until the surface of the dough is smooth, without small particles and uneven dough, and the color is uniform. After forming a sheet, measure the thickness of the dough with a thickness gauge to be ...

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Abstract

The invention discloses a processing method of Heinuo highland barley noodles. The processing method comprises the steps as follows: Heinuo highland barley is ground into flour, the flour and wheat flour are placed in a dough maker in the mass ratio being 2.5:1-1.5:1, in terms of the mass of the Heinuo highland barley flour, 4% of table salt and 2%-5% of Artemisia sphaerocephala are added, the mixture is uniformly stirred, and Heinuo highland barley dough is obtained; and the kneaded dough is placed in an electric noodle maker to be rolled continuously until wrapper surfaces are smooth, have no small-particle-like uneven dough and have the uniform color, formed wrappers are measured to be about 0.8 cm thick by a thickness gauge, the wrapper thickness is kept consistent as far as possible,dried noodles are black and cut to be in fixed length, and finished products are obtained after bagging. The obtained Heinuo highland barley noodles have better appearance, color, chewiness and smoothness and have significant effects of reducing blood lipid, keep blood sugar balance, inhibiting absorption of cholesterol and reducing cardiovascular diseases.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of black glutinous highland barley noodles. Background technique [0002] Black glutinous barley contains protein, vitamin E, dietary fiber, amino acids, calcium, iron, selenium, zinc and other trace elements, and its comprehensive indicators are higher than those of yellow barley, oats, wheat, corn, rice, millet and other crops. In particular, the high content of β-glucan, bioflavonoids and dietary fiber has a significant effect on reducing blood lipids, maintaining blood sugar balance, inhibiting the absorption of cholesterol and reducing the occurrence of cardiovascular diseases. It is also a good food therapy product recognized by the food industry and medical circles at home and abroad. [0003] Starch is the most abundant and most important nutrient in highland barley grains. Its quality characteristics have an important impact on the appearance and eatin...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/00
CPCA23L7/109A23L33/00A23V2200/00A23V2200/14A23V2200/326A23V2200/3262A23V2200/328
Inventor 牛小霞张想平
Owner GANSU RES INST OF AGRI ENG TECH
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