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Gluten-free sour dough fermented coarse cereal fresh wet noodles and preparation method thereof

A sour dough and gluten-free technology, which is applied in dough preparation, dough processing, pre-baked dough processing, etc., can solve the problems of unreasonable nutritional composition and rough taste of noodles, achieve high edible and medicinal value, and strengthen the human body Immunity, aging time delay effect

Inactive Publication Date: 2020-09-15
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problems to be solved by the present invention are: the taste of traditional noodles on the market is rough, the nutritional composition is not reasonable enough, etc.

Method used

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  • Gluten-free sour dough fermented coarse cereal fresh wet noodles and preparation method thereof
  • Gluten-free sour dough fermented coarse cereal fresh wet noodles and preparation method thereof
  • Gluten-free sour dough fermented coarse cereal fresh wet noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A gluten-free sourdough fermented miscellaneous grain fresh wet noodles, the raw materials used are calculated as 10kg, and the composition and content of the raw materials are as follows:

[0041]

[0042] Gluten-free sourdough is prepared by a method comprising the following steps:

[0043] 1. Preparation of tartary buckwheat sprout powder

[0044] Select an appropriate amount of tartary buckwheat grains with full grains, no physiological defects, and uniform size, and place them in a sterilized airtight container, soak them in 1g / L potassium permanganate solution for 5min, and sterilize them. Wash it with distilled water after disinfection. After washing, soak the grains in a water bath at 25°C for 4 hours, replenish the water in the water bath every 1 hour, and filter after soaking. The treated tartary buckwheat grains were evenly placed in a sterilized container without a lid, and heated in a microwave oven. The microwave power was set at 300W, the microwave t...

Embodiment 2

[0090] A gluten-free sourdough fermented miscellaneous grain fresh wet noodles, the raw materials used are calculated as 10kg, and the composition and content of the raw materials are as follows:

[0091]

[0092] Described gluten-free sourdough is prepared by the method comprising the following steps:

[0093] 1. Preparation of tartary buckwheat sprout powder

[0094] Select an appropriate amount of tartary buckwheat grains with full grains, no physiological defects, and uniform size, and place them in a sterilized airtight container, soak them in 1g / L potassium permanganate solution for 5min, and sterilize them. Wash it with distilled water after disinfection. After washing, soak the grains in a water bath at 25°C for 4 hours, replenish the water in the water bath every 1 hour, and filter after soaking. The treated tartary buckwheat grains were evenly placed in a sterilized container without a lid, and heated in a microwave oven. The microwave power was set at 300W, the...

Embodiment 3

[0141] A gluten-free sourdough fermented miscellaneous grain fresh wet noodles, the raw materials used are calculated as 10kg, and the composition and content of the raw materials are as follows:

[0142]

[0143] Described gluten-free sourdough is prepared by the method comprising the following steps:

[0144] 1. Preparation of tartary buckwheat sprout powder

[0145] Select an appropriate amount of tartary buckwheat grains with full grains, no physiological defects, and uniform size, and place them in a sterilized airtight container, soak them in 1g / L potassium permanganate solution for 5min, and sterilize them. Wash it with distilled water after disinfection. After washing, soak the grains in a water bath at 25°C for 4 hours, replenish the water in the water bath every 1 hour, and filter after soaking. The treated tartary buckwheat grains were evenly placed in a sterilized container without a lid, and heated in a microwave oven. The microwave power was set at 300W, the...

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Abstract

The invention discloses gluten-free sour dough fermented coarse cereal fresh wet noodles and a preparation method thereof. The gluten-free sour dough fermented coarse cereal fresh wet noodles comprisethe following raw materials of lactobacillus plantarum liquid, tartarian buckwheat germ powder, oat germ powder, corn germ powder, tartarian buckwheat sprout powder, soybean flour, yeast powder, alkaline table salt and water. The preparation method comprises the following steps of preparing gluten-free sour dough, performing vacuum dough mixing, performing fermentation, performing shaping, performing packaging and the like, so that the gluten-free sour dough fermented coarse cereal fresh wet noodles are finally obtained. The obtained gluten-free sour dough fermented coarse cereal fresh wet noodles are rich in nutrition, fine and smooth in mouth feel and chewy, the gluten content is smaller than or equal to 20mg / kg, and the gluten-free sour dough fermented coarse cereal fresh wet noodles conform to gluten-free food standards.

Description

technical field [0001] The invention relates to a gluten-free sourdough fermented miscellaneous grain fresh wet noodle and a preparation method thereof, belonging to the technical field of sourdough product production. Background technique [0002] Noodles are one of the most popular daily staple foods, and have become the most common traditional pasta due to their advantages such as convenient eating, fast cooking, long storage period, and easy circulation. However, wheat (or rye, barley) is one of the main raw materials of traditional noodle products, and the main component gluten protein (also known as gluten protein) will cause some people to develop a chronic intestinal disease called "celiac disease". Intestinal diseases, which can cause symptoms such as intestinal mucosal contraction and malabsorption in the affected population. According to epidemiological research reports, this disease is a relatively common life-long obstacle disease, affecting 1% of the world's p...

Claims

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Application Information

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IPC IPC(8): A21D8/04A21D2/36A21D2/38
CPCA21D8/045A21D8/047A21D2/36A21D2/362A21D2/38
Inventor 周一鸣欧阳博雅吕欣东周小理
Owner SHANGHAI INST OF TECH
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