Hordeum Vulgare L. var. nudum Hook. F nutritive coarse cereal instant noodles and processing method thereof

Abstract

The invention relates to hordeum Vulgare L. var. nudum Hook. F nutritive coarse cereal instant noodles and a processing method thereof. In accordance with problems in the prior art, hordeum Vulgare L.var. nudum Hook. F is used as a main raw material, millet, whole potato flour and chenopodium quinoa willd are added to fill amino acids limited by the hordeum Vulgare L. var. nudum Hook. F, and thenutritive coarse cereal instant noodles based on the hordeum Vulgare L. var. nudum Hook. F are in continuous industrial production through performing vacuum dough mixing and compounding a starch modifier. The nutritive coarse cereal instant noodles based on the hordeum Vulgare L. var. nudum Hook. F made by the processing method disclosed by the invention have rich fragrance of the hordeum VulgareL. var. nudum Hook. F, and good mouth feel, sense evaluation is greater than or equal to 80 scores, the moisture content is smaller than or equal to 11%, the rehydration rate is greater than or equalto 1.6, and the rehydration time is 4-6min; a functional factor in the hordeum Vulgare L. var. nudum Hook. F, namely beta-glucan is reserved for 85% or above; through the processing of the raw material of the hordeum Vulgare L. var. nudum Hook. F, beta-glucanase is deactivated, so that the functional component in the hordeum Vulgare L. var. nudum Hook. F, namely the beta-glucan is reserved to themaximum extent; through the developed starch modifier, the gluten content of pure hordeum Vulgare L. var. nudum Hook. F dough can be improved, the porosity of a gluten net of the dough can be reduced,the forming of hordeum Vulgare L. var. nudum Hook. F cakes can be improved, the mouth feel of the hordeum Vulgare L. var. nudum Hook. F nutritive coarse cereal instant noodles can be improved, and the quality of the products can be improved.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to highland barley nutritious miscellaneous grain instant noodles and a processing method thereof. Background technique [0002] Highland barley ( Hordeum Vulgare L. var. nudum Hook. F. ) belongs to the genus of Poaceae Hordeum, is a special type of barley, and is the most distinctive crop in the Qinghai-Tibet Plateau region. Signature crops grown. Highland barley is mainly distributed in Tibet, Qinghai, Gansu, Sichuan Aba and Ganzi Prefecture. [0003] Among food crops, highland barley has a comprehensive and unique nutritional composition, and has extremely high nutritional and therapeutic value. Its content of dietary fiber, vitamins and mineral elements is high, protein is moderate, and content of sugar and fat is low. As the main component of dietary fiber, β- The physiological effects of dextran, such as bowel cleansing and detoxification, lowering bl...

AI Technical Summary

Problems solved by technology

[0006] At present, there is no processing method for the nutritional miscellaneous grain instant noodles based on highland barley, because of the following technical problems in the production and processing process: 1) The β-glucan component of highland barley is seriously lost during the production process, resulting in no obvious nutrition between highland barley instant noodles and ordinary instant noodles Advantages; 2) Since lysine and threonine are the limiting amino acids of highland barley, the nutritional value of highland barley instant noodles is greatly reduced; 3) Highland barley instant noodles are poor in rehydration, easy to paste soup, and have a rough taste; 4) Highland barley instant noodles are not easy to shape, 5) Instant noodles are fried at high temperature, which will produce toxic substance acrylamide, which will affect the safety of highland barley instant noodles

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