Millet noodle and processing and manufacturing method of millet noodle

A production method and the technology of millet noodles, which are applied to the functions of food ingredients, food science, applications, etc., can solve problems such as lack of strength, loss of nutritional components vitamin C, etc., and achieve the effect of convenient eating, comprehensive and balanced nutrition, and unique flavor

Pending Publication Date: 2020-02-21
曾文标
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, wheat flour is the most important raw material in the traditional processing of noodles, and noodles processed only from wheat flour have some disadvantages: the loss of nutrients, especially vitamin C, lack of strength, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of millet noodles, the parts by weight of each component are:

[0021] 22 parts of millet, 85 parts of wheat flour, 2 parts of salt, 2 parts of guar gum, 1 part of vitamin C, 30 parts of purified water.

[0022] A method for making millet noodles, comprising the following steps:

[0023] (1) Whole millet powder: put the dried millet into a pulverizer and pulverize it, and pass it through a 100-mesh sieve to obtain the whole millet powder for use;

[0024] (2) Mixing agent: Mix vitamin C, salt, guar gum and water uniformly in proportion to prepare the mixing agent;

[0025] (3) Making noodle training: put the wheat flour, the millet flour obtained in step (1), and the dough mixing agent obtained in step (2) into the noodle machine in proportion to make noodles for 15 min to make noodle training;

[0026] (4) Noodles: put the dough blank prepared in step (3) for 30 minutes;

[0027] (5) Cut into strips: The dough after standing is cut into strips after repeated ...

Embodiment 2

[0031] A kind of millet noodles, the parts by weight of each component are:

[0032] 25 parts of millet, 100 parts of wheat flour, 4 parts of salt, 3 parts of guar gum, 1 part of vitamin C, and 35 parts of purified water.

[0033] A method for making millet noodles, comprising the following steps:

[0034] (1) Whole millet powder: put the dried millet into a pulverizer and pulverize it, and pass it through a 100-mesh sieve to obtain the whole millet powder for use;

[0035] (2) Mixing agent: Mix vitamin C, salt, guar gum and water uniformly in proportion to prepare the mixing agent;

[0036] (3) Making noodle training: put the wheat flour, the millet flour obtained in step (1), and the dough mixing agent obtained in step (2) into the noodle machine in proportion to make noodles for 20 min;

[0037] (4) Noodles: put the dough blank prepared in step (3) for 35 minutes;

[0038] (5) Cut into strips: The dough after standing is cut into strips after repeated calendering;

[00...

Embodiment 3

[0042] A kind of millet noodles, the parts by weight of each component are:

[0043] 15 parts of millet, 80 parts of wheat flour, 2 parts of salt, 1 part of guar gum, 0.8 parts of vitamin C, and 25 parts of purified water.

[0044] A method for making millet noodles, comprising the following steps:

[0045] (1) Whole millet powder: put the dried millet into a pulverizer and pulverize it, and pass it through a 100-mesh sieve to obtain the whole millet powder for use;

[0046] (2) Mixing agent: Mix vitamin C, salt, guar gum and water uniformly in proportion to prepare the mixing agent;

[0047] (3) Making noodle training: put the wheat flour, the millet flour obtained in step (1), and the dough mixing agent obtained in step (2) into the noodle machine in proportion to make noodles for 18 minutes;

[0048] (4) Noodles: put the dough blank prepared in step (3) for 27 minutes;

[0049] (5) Cut into strips: The dough after standing is cut into strips after repeated calendering; ...

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PUM

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Abstract

The invention relates to a millet noodle and a processing and manufacturing method of the millet noodle, and belongs to the technical field of noodle processing. The weight parts of components are 15-25 parts of millet, 60-100 parts of wheat flour, 2-4 parts of edible salt, 1-3 parts of guar gum, 0.5-1 part of vitamin C, and 20-35 parts of purified water. The manufacturing method is that: dry millets are cleaned, selected and crushed, and millet whole flour is obtained through a 100 mesh sieve; vitamin C, edible salt, guar gum and water are mixed uniformly according to the proportion to prepare a flour blending agent; wheat flour, the millet whole flour and the flour blending agent are put into a flour-mixing machine for dough kneading for 10-20 minutes, and thus a dough is prepared; the prepared dough is left to stand for 25-35 minutes; and the dough after standing is repeatedly rolled, the rolled dough is cut into strips, the strips are dried to a moisture content of 9-11%, the strips are cut into segments after dried, and the finished millet noodle product is obtained after weighing and packing. The millet noodle is supplemented with vitamin C which is lacking in ordinary noodles to the greatest extent; and after scientific compatibility, the nutrition is comprehensive and balanced, the taste is smooth, the gluten strength is high, the flavor is unique, the storability is high, the eating is convenient, and the sales prospect is good.

Description

technical field [0001] The invention relates to a millet noodle and a processing method thereof, belonging to the technical field of noodle processing. Background technique [0002] Millet is one of the oldest cultivated crops in the world. It originated in the Yellow River basin in northern China and was the main food crop in ancient China. Millet has high nutritional value, comprehensive and balanced nutrition, mainly containing carbohydrates, protein and amino acids, fats and fatty acids, vitamins, minerals, etc. Millet has the effect of clearing away heat and quenching thirst, and can relieve the symptoms of weak spleen and stomach, indigestion and other symptoms. Eating millet has the effect of nourishing qi and tonifying kidney qi. Among the five grains, millet has a strong kidney-tonifying effect. Millet has the effect of invigorating the spleen and stomach, and can treat the symptoms of disharmony between the spleen and stomach, chronic diarrhea due to spleen defic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/10A23L33/15A23L29/238
CPCA23L7/101A23L7/109A23L29/238A23L33/15A23V2002/00A23V2200/30A23V2250/708A23V2250/506
Inventor 曾文标
Owner 曾文标
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