Fermented highland barley slurry and preparation method thereof, and highland barley high-gluten fine dried noodles

A high-gluten highland barley slurry technology, applied in high-gluten highland barley noodles, fermented highland barley slurry and its preparation, can solve the problems of highland barley noodles without gluten, dull color, rough taste, etc., to enhance water holding capacity, improve noodle quality, Effect of improving machinability

Inactive Publication Date: 2018-12-07
QINGHAI HUASHI TECH INVESTMENT MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the preparation of highland barley noodles, due to the characteristics of raw materials, the addition amount of highland barley raw materials in commercially available highland barley noodles products is generally 10%-30% (accounting for the percentage of the total mass of all raw materials). When the addition of highland barley increases, the product processing performance and The eating quality is seriously affected. For example, the highland barley noodles have shortcomings such as no gluten, no chewiness, easy to muddy soup, rough taste, dull color, and difficult to cook.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A preparation method for fermented highland barley slurry, comprising the following steps:

[0043] 1) Peel the highland barley raw materials with a selected grade of second-class or above, the peeling rate is 65% (or called peeling to 65%), crush it to 10 meshes, wash and remove ash (on a vibrating washing machine, wash with tap water, after washing, Drying with a blower dryer or natural drying) to obtain broken highland barley grains;

[0044] According to the weight of broken highland barley grains (based on the weight), after uniformly mixing 0.1% of glucose oxidase, 0.005% of lipase, 0.005% of xylanase and 0.005% of α-amylase, the mixed enzyme is obtained;

[0045] Putting broken highland barley grains in a closed fermenter, adding mixed enzymes to obtain a mixture;

[0046] Add 0.1% of its weight of lactic acid bacteria and 1 times its weight of tap water to the mixture in turn, mix evenly, seal the lid and place it in a fermenter (or constant temperature incubat...

Embodiment 2

[0052] A preparation method for fermented highland barley slurry, comprising the following steps:

[0053] 1) Peeling highland barley raw materials with a selected grade of second-class or above, with a peeling rate of 70% (i.e. peeling to 70%), crushing to 30 mesh, cleaning and removing ash, and obtaining broken highland barley grains;

[0054] According to the weight of broken highland barley grains (based on the weight), after uniformly mixing 0.5% of glucose oxidase, 0.025% of lipase, 0.015% of xylanase and 0.025% of α-amylase, the mixed enzyme is obtained;

[0055] Putting broken highland barley grains in a closed fermenter, adding mixed enzymes to obtain a mixture;

[0056] Add 0.5% of its weight of lactic acid bacteria and 4 times its weight of tap water to the mixture in turn, mix evenly, seal the lid and place it in a fermenter (or constant temperature incubator) with a temperature of 25° C. to ferment for 13 hours to obtain a fermentation product;

[0057] 2) After ...

Embodiment 3

[0062] A preparation method for fermented highland barley slurry, comprising the following steps:

[0063] 1) Peeling highland barley raw materials with a selected grade of second-class or above, the peeling rate is 75% (i.e. peeling to 75%), crushing to 50 mesh, cleaning and removing ash, and obtaining broken highland barley grains;

[0064] According to the weight of broken highland barley (based on the weight), after uniformly mixing 1.0% glucose oxidase, 0.045% lipase, 0.035% xylanase and 0.045% α-amylase, the mixed enzyme is obtained;

[0065] Putting broken highland barley grains in a closed fermenter, adding mixed enzymes to obtain a mixture;

[0066] Add 1.0% of its weight of lactic acid bacteria and tap water of 6 times its weight in sequence in the mixture, after mixing evenly, cover it and place it in a fermenter (or constant temperature incubator) with a temperature of 35° C. to ferment for 6 hours to obtain a fermentation product;

[0067] 2) After the fermentati...

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Abstract

The present invention provides fermented highland barley slurry and a preparation method thereof, and highland barley high-gluten fine dried noodles. The preparation method of the fermented highland barley slurry comprises the following steps: 1) mixed enzymes, lactic acid bacteria and water are added to highland barley broken grains; the materials are mixed evenly; the mixture is fermented in a closed fermentation tank; based on the mass of the highland barley broken grains, the mixed enzymes comprise 0.1-1.0% of glucose oxidase, 0.005-0.045% of lipase, 0.005-0.035% of xylanase and 0.005-0.045% of alpha-amylase respectively; and based on the total mass of the highland barley broken grains and mixed enzymes, the use amount of the lactic acid bacteria is 0.1-1.0%; and the use amount of thewater is 1-6 times of the total mass of the highland barley broken grains and mixed enzymes; 2) after a fermentation product is washed with water and drained, the drained fermentation product is subjected to wall-broken beating to obtain slurry; 3) the slurry is homogenized and filtered to obtain a filtrate; and 4) the filtrate is subjected to centrifugation to obtain supernatant and lower-layer separating slurry. The fermented highland barley slurry is combined with other accessory materials to prepare the highland barley high-gluten fine dried noodles.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented highland barley slurry, a preparation method thereof and a high-gluten highland barley noodle. Background technique [0002] Highland barley, also known as rice wheat, rye, or barley, is a variety of barley. Highland barley is a very important cereal crop in plateau areas because of its tolerance to high cold and barrenness. Highland barley is the one with the highest β-glucan content in cereal crops. According to the test, the average content of highland barley β-glucan is about 5.25%. At the same time, the total dietary fiber content in highland barley is about 16%, of which the insoluble dietary fiber content It is about 9.68%, and the soluble dietary fiber is about 5.32%. The former is 8 times that of wheat, and the latter is 15 times that of wheat. Its ecological characteristics and nutritional and health effects are unmatched by other food crops. [00...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L7/104A23L7/109
CPCA23L7/104A23L7/109A23L33/00
Inventor李银会赵青元杜艳郝静刘煜陈丹硕马萍王蕊李春阳杨艳红吴晶季成军张发林万有存张建玲祁兴芳刘琳张成萍吴翔
OwnerQINGHAI HUASHI TECH INVESTMENT MANAGEMENT CO LTD