A kind of gluten-free colored elastic dough and its preparation method and application

A gluten-free, color technology, applied in application, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of not dark color, single color, complicated dyeing process steps, etc., and achieve low surface viscosity , nutrient-rich and the effect of improving consumer acceptance

Active Publication Date: 2022-07-22
FUJIAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the color of the above-mentioned technology is single, the coloring is not deep, and the steps of the dyeing process are cumbersome

Method used

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  • A kind of gluten-free colored elastic dough and its preparation method and application
  • A kind of gluten-free colored elastic dough and its preparation method and application
  • A kind of gluten-free colored elastic dough and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A method for preparing a gluten-free colored elastic dough, comprising the following steps:

[0036] S1. Kneading: Weigh brown rice flour, quinoa flour, sea salt and honey dry powder, then add sea salt and honey dry powder into natural plant pigment water and stir to dissolve to prevent the phenomenon of uneven dissolution of solid particles into agglomerates. Wait until sea salt and honey After the dry powder is evenly dissolved, pour it into the brown rice flour and quinoa flour, and knead for about 5 minutes to form a dough;

[0037] S2. Wake up the noodles: put the mixed dough on the chopping board, sprinkle an appropriate amount of dry noodles to prevent the dough from sticking to the board, and hold the dough with the mixing bowl for about 10 minutes;

[0038] S3. Belt pressing: Press the reconciled dough three times on a noodle machine with a roll spacing of 2.4 mm;

[0039] S4. Standing: the pressed noodles are placed at room temperature for 10 minutes;

[004...

Embodiment 2

[0047] Example 2 (brown rice flour: quinoa flour (mass ratio)=2:1)

[0048] A method for preparing a gluten-free colored elastic dough, comprising the following steps:

[0049]S1. Kneading: Weigh brown rice flour, quinoa flour, sea salt and honey dry powder, then add sea salt and honey dry powder into natural plant pigment water and stir to dissolve to prevent the phenomenon of uneven dissolution of solid particles into agglomerates. Wait until sea salt and honey After the dry powder is evenly dissolved, pour it into the brown rice flour and quinoa flour, and knead for about 5 minutes to form a dough;

[0050] S2. Wake up the noodles: put the mixed dough on the chopping board, sprinkle an appropriate amount of dry noodles to prevent the dough from sticking to the board, and hold the dough with the mixing bowl for about 10 minutes;

[0051] S3. Belt pressing: Press the reconciled dough three times on a noodle machine with a roll spacing of 2.4 mm;

[0052] S4. Standing: the p...

Embodiment 3

[0061] A method for preparing a gluten-free colored elastic dough, comprising the following steps:

[0062] S1. Kneading: Weigh brown rice flour, quinoa flour, sea salt and honey dry powder, then add sea salt and honey dry powder into natural plant pigment water and stir to dissolve to prevent the phenomenon of uneven dissolution of solid particles into agglomerates. Wait until sea salt and honey After the dry powder is evenly dissolved, pour it into the brown rice flour and quinoa flour, and knead for about 5 minutes to form a dough;

[0063] S2. Wake up the noodles: put the mixed dough on the chopping board, sprinkle an appropriate amount of dry noodles to prevent the dough from sticking to the board, and hold the dough with the mixing bowl for about 10 minutes;

[0064] S3. Belt pressing: Press the reconciled dough three times on a noodle machine with a roll spacing of 2.4 mm;

[0065] S4. Standing: the pressed noodles are placed at room temperature for 10 minutes;

[006...

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PUM

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Abstract

The invention discloses a gluten-free colored elastic dough, and a preparation method and application thereof. The ingredients of the dough are brown rice flour, quinoa flour, dry honey powder, sea salt and chlorella, carrot, tomato, corn and purple cabbage. Extracted natural plant pigments. The invention uses gluten-free brown rice flour and quinoa flour as basic raw materials, adds salt, honey dry powder and natural pigments extracted from chlorella, tomato, purple cabbage, corn and carrots to develop a creative gluten-free Color dough; the production process is simple and nutritious, providing a new idea for the dietary needs of celiac disease patients who are allergic to gluten; adding honey dry powder increases elasticity, delays starch aging to a certain extent, prolongs storage period, and solves liquid problems at the same time It is difficult for honey to be used in the large-scale production of cooking pasta; the sensory indicators and physical and chemical indicators meet the specified requirements.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a gluten-free colored elastic dough and a preparation method and application thereof. Background technique [0002] Traditional dough is made of low-gluten flour by extrusion and drying. The product has the characteristics of high gluten content and long-term cooking, which is deeply loved by consumers. In recent years, the demand for gluten-free dough has been increasing. The main reason for this phenomenon is the sharp increase in the number of people with gluten allergies around the world, especially in some countries in Europe and the United States due to gluten allergies. The incidence of leakage has reached 1%. The disease occurs because people with allergies ingest wheat gluten protein, which leads to changes in the mucosa of the small intestine, which leads to inflammation and, in severe cases, death. Currently, the only effective way to prevent the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/43A23L7/109A23L21/25A23L33/105A23L33/16
CPCA23L7/109A23L21/25A23L5/43A23L33/16A23L33/105A23V2002/00A23V2200/044A23V2250/21
Inventor 杨彩英谭咏李海花肖亚丽黄鹭强
Owner FUJIAN NORMAL UNIV
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