Unlock instant, AI-driven research and patent intelligence for your innovation.

Coarse cereal fermented dry noodles and preparation method thereof

A technology for miscellaneous grains and noodles, which is applied in the direction of food ingredients as taste improvers, food science, etc. It can solve the problems of dry noodles with single raw materials, affecting the taste of dry noodles, and unfavorable to human health, so as to achieve the effect of food safety, health and good taste

Inactive Publication Date: 2018-11-13
范志强
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing dry noodles have a single raw material, which cannot regulate the acid-base balance of the human body, and in order to prolong the storage time of the dry noodles, additives need to be added therein, which is not conducive to human health and affects the mouthfeel of the dry noodles

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] In the embodiment of the present invention, a fermented dry noodle with miscellaneous grains includes wheat, beans, rice and yeast powder in parts by mass, wherein the wheat is 580 parts of wheat, 180 parts of quinoa, 360 parts of barley, and 280 parts of oats , 180 parts of buckwheat; beans are 80 parts of chickpeas, 180 parts of red beans, 80 parts of red beans, 80 parts of okra; 80 parts of head rice; 300 parts of yeast powder, which is fermented from miscellaneous grain noodles.

[0017] A preparation method for fermented dry noodles with miscellaneous grains, comprising the following steps:

[0018] (1) Mix wheat, quinoa, barley, oats, and buckwheat together in a stone mill for about 35 minutes;

[0019] (2) The chickpeas, red beans, red beans, and oktobeans in the beans are mixed together with a stone grinder for about 35 minutes;

[0020] (3) Wheat and beans are ground and mixed with rice for about half an hour in a stone mill to make miscellaneous grain flour;...

Embodiment 2

[0024] In the embodiment of the present invention, a fermented dry noodle with miscellaneous grains includes wheat, beans, rice and yeast powder in parts by mass, wherein the wheat is 600 parts of wheat, 200 parts of quinoa, 200 parts of barley, and 300 parts of oats , 200 parts of buckwheat; beans are 100 parts of chickpeas, 200 parts of red bean, 100 parts of red bean, 100 parts of lady's finger; 100 parts of head rice; 325 parts of yeast powder, which is fermented from miscellaneous grain noodles.

[0025] A preparation method for fermented dry noodles with miscellaneous grains, comprising the following steps:

[0026] (1) Mix wheat, quinoa, barley, oats, and buckwheat together in a stone mill for about 35 minutes;

[0027] (2) The chickpeas, red beans, red beans, and oktobeans in the beans are mixed together with a stone grinder for about 35 minutes;

[0028] (3) Wheat and beans are ground and mixed with rice for about half an hour in a stone mill to make miscellaneous g...

Embodiment 3

[0032] In the embodiment of the present invention, a fermented dry noodle with miscellaneous grains includes wheat, beans, rice and yeast powder in parts by mass, wherein the wheat is 620 parts of wheat, 220 parts of quinoa, 440 parts of barley, and 320 parts of oats , 220 parts of buckwheat; beans are 120 parts of chickpeas, 220 parts of red bean, 120 parts of red bean, 120 parts of lady's finger; 120 parts of head rice; 350 parts of yeast powder, which is fermented from miscellaneous grain noodles.

[0033] A preparation method for fermented dry noodles with miscellaneous grains, comprising the following steps:

[0034] (1) Mix wheat, quinoa, barley, oats, and buckwheat together in a stone mill for about 35 minutes;

[0035] (2) The chickpeas, red beans, red beans, and oktobeans in the beans are mixed together with a stone grinder for about 35 minutes;

[0036] (3) Wheat and beans are ground and mixed with rice for about half an hour in a stone mill to make miscellaneous g...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses coarse cereal fermented dry noodles. The coarse cereal fermented dry noodles are prepared from triticeae crops, leguminous crops, grain crops and 300-350 parts of by weight ofyeast powder, wherein the triticeae crops comprise 580-620 parts by weight of wheat, 180-220 parts by weight of quinoa, 360-440 parts by weight of barley, 280-320 parts by weight of oat, and 180-220 parts by weight of buckwheat; the leguminous crops comprise 80-120 parts by weight of chickpea, 180-220 parts by weight of semen phaseoli, 80-120 parts by weight of red adzuki beans, and 80-120 parts by weight of okra; and the grain crops comprise 80-120 parts by weight of coix seeds, 180-220 parts by weight of glutinous millet, 180-220 parts by weight of millet, 80-120 parts by weight of sorghum rice, and 80-120 parts of by weight gorgon euryale seeds. The coarse cereal fermented dry noodles are prepared by the steps of grinding the triticeae crops and the leguminous crops, mixing the ground triticeae crops and leguminous crops with the grain crops, performing grinding with a stone mill for about half an hour into coarse cereal flour, mixing the ground coarse cereal flour with the yeast powder, performing fermentation at 30 DEG C for 9 h, performing twice press forming on the fermented dough with a noodle maker, and performing air-drying. The dry noodles are processed from various coarse cereals by grinding and mixing, the coarse cereal flour contains various coarse cereal components, the acid-base balance of the human body can be well adjusted, the coarse cereals and the yeast powder are used, and no chemical additive is adopted in the process of noodle processing.

Description

technical field [0001] The invention relates to a food, in particular to fermented dry noodles with miscellaneous grains and a preparation method thereof. Background technique [0002] Dried noodles are a kind of handmade pasta that is as thin as a hair, white and smooth, and durable to storage and cooking. There are round and thin ones, and some are wide and flat. According to the types of accessories, there are egg noodles, tomato noodles, and spinach noodles. , carrot noodles, kelp noodles, lysine noodles, etc. At present, dry noodles have formed a pattern of common development such as staple food type, flavor type, nutrition type, and health care type. Dried noodles have always been one of the main noodles that people like because of their good taste, convenient eating, low price and easy storage. [0003] But the raw material of existing dry noodles is single, can't regulate the acid-base balance of human body, and in order to prolong the preservation time of dry nood...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L7/109A23L11/00A23L11/50
CPCA23L7/109A23L11/05A23V2002/00A23V2200/14
Inventor 范志强
Owner 范志强