High-content oat hanging-noodles and preparation method thereof
A production method and high-content technology, applied in food science and other directions, can solve the problems of prolonging the shelf life of products, adding less oat flour, and difficult to form a three-dimensional gluten network structure, and improving rheological properties and ductility. The effect of prolonging the storage shelf life and improving the toughness of the taste
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Embodiment 1
[0068] (1) dry powder mixing
[0069] Weigh 30kg of whole oat flour, 70kg of high-gluten wheat flour, 5kg of gluten powder, 0.2kg of egg white liquid, 0.01kg of konjac fine powder, and 1kg of sodium alginate and put them into a vacuum mixing pot, and mix them uniformly for 3 minutes to obtain mixed powder.
[0070] The oat whole powder has a fatty acid value of 87 mg / 100 g (dry basis), a lipase activity of 15 μmol / (g h), and a particle size of 80 mesh;
[0071] The 45min tensile curve area of the high-gluten wheat flour is 82cm 2 , elongation 163mm; 90min tensile curve area 101cm 2 , elongation 174mm; 135min tensile curve area 103cm 2 , extension 174mm.
[0072] (2) Kneading
[0073] Dissolve 0.15 kg of sodium carbonate in 35 kg of water in advance, and add an appropriate amount of preferably β-glucanase, so that the activity of the final feed liquid glucanase is 50 U / g. Add the feed liquid into the vacuum kneading pot, set the vacuum degree to -0.04MPa, rotate at 90rpm...
Embodiment 2
[0083] (1) dry powder mixing
[0084] Weigh 40kg of whole oat flour, 60kg of high-gluten wheat flour, 5kg of gluten powder, 0.2kg of whole egg liquid, 0.02kg of konjac powder, and 0.05kg of sodium alginate and put them into a vacuum pot and mix them uniformly for 3 minutes to obtain a mixed powder .
[0085] The fatty acid value of the whole oatmeal powder is 80mg / 100g (dry basis), the lipase activity is 13 μmol / (g h), and the particle size is 150 mesh;
[0086] The 45min tensile curve area of the high-gluten wheat flour is 115cm 2 , elongation 228mm; 90min tensile curve area 118cm 2 , elongation 215mm; 135min tensile curve area 110cm 2 , extension 219mm.
[0087] (2) Kneading
[0088] Dissolve 0.01 kg of sodium carbonate in 36 kg of water in advance, and add an appropriate amount of preferably β-glucanase, so that the activity of the final feed liquid glucanase is 300 U / g. Add the feed liquid into the vacuum kneading pot, set the vacuum degree to -0.08MPa, rotate at 9...
Embodiment 3
[0098] (1) dry powder mixing
[0099]Weigh 50kg whole oat flour, 50kg high-gluten wheat flour, 10kg gluten powder, 0.2kg egg yolk liquid, 0.15kg konjac fine powder and 0.01kg artemisia gum, put them into a vacuum mixing pot, and mix them uniformly for 3 minutes to obtain mixed powder.
[0100] The fatty acid value of the oat whole powder is 75 mg / 100g (dry basis), the lipase activity is 10 μmol / (g h), and the particle size is 200 mesh;
[0101] The 45min tensile curve area of the high-gluten wheat flour is 129cm 2 , elongation 202mm; 90min tensile curve area 138cm 2 , elongation 186mm; 135min tensile curve area 127cm 2 , extension 182mm.
[0102] (2) Kneading
[0103] Dissolve 0.15 kg of sodium carbonate in 38 kg of water in advance, add appropriate amount of β-glucosidase and xylanase, so that the final feed liquid β-glucosidase activity is 50 U / g, and xylanase activity is 150 U / g. Add the feed liquid into the vacuum kneading pot, set the vacuum degree to -0.06MPa, rot...
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