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Preparation method of germinant wheat flour extruded noodles

A technology for noodles and wheat flour, which is applied in the field of food processing, can solve the problems of high difficulty, difficulty in preparing noodles smoothly, and inappropriate consumption of more noodles.

Active Publication Date: 2019-06-25
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Adding germinated wheat flour to the raw materials used to make noodles, correspondingly made into noodles rich in germinated wheat flour, is conducive to improving the nutritional value of noodles, which can solve the problem that some consumers are not suitable for eating more. However, traditional noodle processing The difficulty of producing malted wheat flour noodles is relatively high, and it is difficult to successfully prepare noodles that can meet the basic requirements of noodles and are rich in malted malt flour

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  • Preparation method of germinant wheat flour extruded noodles
  • Preparation method of germinant wheat flour extruded noodles
  • Preparation method of germinant wheat flour extruded noodles

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preparation example Construction

[0029] Adding germinated wheat flour to the raw materials used to make noodles, correspondingly made into noodles rich in germinated wheat flour, is conducive to improving the nutritional value of noodles, which can solve the problem that some consumers are not suitable for eating more. However, traditional noodle processing The difficulty of producing malted wheat flour noodles by this method is relatively high, and it is difficult to successfully prepare noodles that can meet the basic requirements of noodles and are rich in malted malt flour. In order to solve the above problems, the present invention proposes a method for preparing noodles extruded from malted wheat flour, using an extruder to make noodles, figure 1 Shown is an embodiment of the preparation method of the malted wheat flour extruded noodles provided by the present invention. see figure 1 , in the present embodiment, the preparation method of extruded malt flour noodles comprises the following steps:

[00...

Embodiment 1

[0044] (1) The germinated wheat with a germination rate of 25% is pulverized by a universal high-speed pulverizer, and then passed through an 80-mesh sieve to obtain germinated wheat flour for subsequent use;

[0045] (2) Soak the early indica rice with an amylose content of 30% in water for 12 hours, then filter and pulverize, pass through a 80-mesh sieve to obtain indica rice flour, and set aside;

[0046] (3) Weigh 350g of indica rice flour, 300g of malted wheat flour and 400g of purified water, mix the indica rice flour and malted malt flour, add purified water and stir until viscous, leave standstill for 10min, and obtain the mixed material;

[0047] (4) Send the mixed material into the extruder for noodle making, cut it every 20cm, and adjust the blast volume at the outlet of the extruder, so that the noodles extruded from the die are quickly dried and cooled without sticking, Malted wheat flour extruded noodles were prepared, wherein the parameters of the extruder were ...

Embodiment 2

[0049] (1) The germinated wheat with a germination rate of 20% is pulverized by a universal high-speed pulverizer, and then passed through a 100-mesh sieve to obtain germinated wheat flour for subsequent use;

[0050] (2) Soak the early indica rice with 35% amylose content in water for 12h, then filter and pulverize, pass through a 80 mesh sieve to obtain indica rice flour, and set aside;

[0051] (3) Weigh 400g of indica rice flour, 350g of malted wheat flour and 450g of purified water, mix the indica rice flour and malted malt flour with pure water and stir until viscous, leave standstill for 8min to obtain the mixture;

[0052] (4) Send the mixed material into the extruder for noodle making, cut it every time 15cm is extruded, and adjust the blast volume at the outlet of the extruder, so that the noodles extruded from the die are quickly dried and cooled without sticking, Malted wheat flour extruded noodles were prepared, wherein the parameters of the extruder were set as f...

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Abstract

The invention discloses a preparation method of germinant wheat flour extruded noodles. The method comprises the following steps of smashing germinant wheat and sieving the wheat to obtain germinant wheat flour; soaking noodle raw materials with water, filtering, drying and then smashing and sieving to obtain noodle raw material powder; mixing the germinant wheat flour and the noodle raw materialpowder, adding water and stirring to a viscous state to obtain a mixed material; heating and extruding the mixed material by an extruder to prepare the germinant wheat flour extruded noodle. In the process of using the extruder to process the noodles, the problem that the noodles are grainy and coarse in taste due to addition of the germinant wheat flour is solved by means of the heating and shearing action of the extruder, and the problem that the germinant wheat flour extruded noodles with the germinant wheat flour added are difficult to produce by the traditional noodle making process are solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing malted wheat flour extruded noodles. Background technique [0002] Noodles are a kind of grain flour, usually wheat flour, after adding water and making dough, or rolling or rolling or stretching into slices and then cutting or pressing, or using methods such as rubbing, pulling, kneading, etc., to make strips (or narrow noodles) Or wide, or flat or round), it can be cooked and cooked when eating, and there are many patterns and varieties. Delicious noodles are almost always mild and chewy, which develops the flavor of pasta to the extreme. However, a large amount of starch contained in noodles is easily decomposed into sugars, and patients with diabetes and hyperglycemia should not eat more. [0003] Germinated wheat flour is a whole powder obtained by drying and pulverizing wheat after germination. It is rich in dietary fiber. Compared with unge...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L7/20A23L11/00A23L5/10
Inventor 沈汪洋苟青松刘零怡王展李芳
Owner WUHAN POLYTECHNIC UNIVERSITY
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