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

A processing method and technology of instant noodles, which are applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, food ingredients as taste improvers, etc., can solve the problem of no obvious nutritional advantages of ordinary instant noodles, discount of nutritional value of highland barley instant noodles, and influence The safety of highland barley instant noodles can avoid the generation of toxic substance acrylamide, the taste is no longer rough, and the effect of improving friability

CN108740757AInactive Publication Date: 2018-11-06四川东方主食产业技术研究院
9 Cites 6 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2018-11-06
Estimated Expiration
Not applicable · inactive patent

Smart Images

  • Figure 1
    Figure 1
  • Figure 2
    Figure 2
  • Figure 3
    Figure 3
Patent Text Reader

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.
Need to check novelty before this filing date? Find Prior Art

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...

Examples

Embodiment 1

[0032] The highland barley nutritious miscellaneous grain instant noodles include the following raw materials in parts by weight: 60 parts of highland barley, 6 parts of millet, 8 parts of whole potato flour, 1 part of quinoa, 0.5 part of vegetable oil, 24 parts of purified water, 0.3 part of edible salt, and 1.5 parts of starch improver.

[0033] The starch improver is composed of the following components by weight: 3 parts of wheat protein, 0.2 part of artemisia gum, 0.02 part of sodium polyacrylate, 0.05 part of β-cyclodextrin, and 1 part of lotus root powder.

[0034] Highland barley nutritional miscellaneous grains instant noodles such as figure 1 The shown processing technology specifically includes the following steps:

[0035] (1) Raw material preparation. First, the highland barley was roasted at 85°C for 120 minutes at low temperature. After cooling, it was pulverized by a cup mill and passed through a 120-mesh sieve to obtain highland barley flour. Millet and quino...

Embodiment 2

[0044] The highland barley nutritious miscellaneous grain instant noodles include the following raw materials in parts by weight: 80 parts of highland barley, 15 parts of millet, 16 parts of whole potato powder, 4 parts of quinoa, 2.0 parts of vegetable oil, 44 parts of purified water, 0.6 part of edible salt, and 3.5 parts of starch modifier.

[0045] The starch improver is composed of the following components in weight ratio: 8 parts of wheat protein, 0.8 part of artemisia gum, 0.08 part of sodium polyacrylate, 0.12 part of β-cyclodextrin, and 4 parts of lotus root powder.

[0046] Highland barley nutritional miscellaneous grains instant noodles such as figure 1 The shown processing technology specifically includes the following steps:

[0047] (1) Raw material preparation. First, the highland barley was roasted at 85°C for 120 minutes at low temperature. After cooling, it was pulverized by a cup mill and passed through a 120-mesh sieve to obtain highland barley flour. Mill...

Embodiment 3

[0056] The highland barley nutritious miscellaneous grain instant noodles include the following raw materials in parts by weight: 70 parts of highland barley, 9 parts of millet, 12 parts of whole potato flour, 1 part of quinoa, 1.2 parts of vegetable oil, 32 parts of purified water, 0.5 part of edible salt, and 2.5 parts of starch improver.

[0057] The starch improver is composed of the following components by weight: 5 parts of wheat protein, 0.5 part of artemisia gum, 0.05 part of sodium polyacrylate, 0.08 part of β-cyclodextrin, and 2.5 parts of lotus root powder.

[0058] Highland barley nutritional miscellaneous grains instant noodles such as figure 1 The shown processing technology specifically includes the following steps:

[0059] (1) Raw material preparation. First, the highland barley was roasted at 85°C for 120 minutes at low temperature. After cooling, it was pulverized by a cup mill and passed through a 120-mesh sieve to obtain highland barley flour. Millet and ...