Whole-grain vermicelli and preparation method thereof

A technology of whole grains and vermicelli, which is applied in the field of food processing, can solve the problems of discounting and detachment of the nutritional value of brown rice flour, and achieve the effect of rich chewiness, strong internal adhesion, and strong adhesion

Active Publication Date: 2021-06-25
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although the brown rice noodles produced in this way have certain properties of brown rice noodles, strictly speaking, they are separated from the concept of whole grain food, and the nutritional value of the main brown rice noodles is also greatly reduced.

Method used

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  • Whole-grain vermicelli and preparation method thereof
  • Whole-grain vermicelli and preparation method thereof
  • Whole-grain vermicelli and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A preparation method of whole grain vermicelli, comprising the following steps:

[0041] (1) After the brown rice is obtained, separate, clean, dry, classify, stone-remove, grind and other mixed treatments, clean it up, carry out dry milling, pass through an 80-mesh sieve, and carry out secondary stirring ultrafine grinding of the rice bran, The milling efficiency is greatly improved. The rice bran after secondary crushing is passed through a 100-mesh sieve, and the ratio of broken rice: polishing powder: rice bran is 8:1:1. The polishing powder and rice bran are added to obtain the raw material of whole grain vermicelli. The fineness Less than 100μm.

[0042] (2) Get the obtained raw material brown rice flour, adjust the material moisture to 10%, pour it into a mixer, add 0% whole corn flour in a weight ratio, and then send it into the granulator, adjust the feeding speed, and then feed the material into the twin-screw extruder machine.

[0043] (3) Control the tempe...

Embodiment 2

[0046] A preparation method of whole grain vermicelli, comprising the following steps:

[0047] (1) After the broken rice is obtained, separate, clean, dry, classify, stone-removal, milling and other mixed treatments are carried out, and then it is dry-milled, passed through an 80-mesh sieve, and the rice bran is subjected to secondary ball milling for ultrafine pulverization, The milling efficiency is greatly improved. The rice bran after secondary crushing is passed through a 100-mesh sieve, and the ratio of broken rice: polishing powder: rice bran is 8:1:1. The polishing powder and rice bran are added to obtain the raw material of whole grain vermicelli. The fineness Less than 100μm.

[0048] (2) get the raw material brown rice flour that makes, adjust material moisture 16%, pour into mixer, add the whole corn flour of 30% weight ratio, whole corn flour adopts the same mode as broken rice to carry out dry milling first, passes through 80-mesh sieve; secondary ultrafine gri...

Embodiment 3

[0052] A preparation method of whole grain vermicelli, comprising the following steps:

[0053] (1) After the broken rice is obtained, it is separated, cleaned, dried, graded, stone-removed, milled and other mixing treatments are carried out. After cleaning, it is dry-milled, passed through a 80-mesh sieve, and the rice bran is subjected to secondary airflow ultrafine grinding , which greatly improves the milling efficiency. The rice bran after secondary crushing is passed through a 100-mesh sieve, and the ratio of broken rice: polishing powder: rice bran is 8:1:1 to add polishing powder and rice bran to obtain whole grain vermicelli raw materials. The degree is less than 100μm.

[0054] (2) get the raw material brown rice flour that makes, adjust 18% of material moisture, pour into mixer, add the whole buckwheat flour of 30% weight ratio, whole buckwheat flour adopts the same mode as broken rice to carry out dry milling earlier, pass 80-mesh sieve; secondary ultrafine grindi...

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Abstract

The invention relates to the technical field of food processing, concretely to whole-grain vermicelli and a preparation method thereof. The bran part of grains is subjected to superfine grinding and then backfilled, the original proportion of the grains is completely restored, vermicelli is extruded through a twin-screw extruder, and the produced vermicelli has good elasticity and toughness, does not paste soup and is long in preservation time. The preparation method comprises the following steps: (1) cleaning broken rice, performing dry grinding, and sieving; performing secondary superfine grinding on bran coat, sieving, and adding the polishing powder and the rice bran according to the ratio of the broken rice to the polishing powder to the rice bran of 8: 1: 1 to obtain a whole-grain vermicelli raw material; (2) taking the prepared whole grain vermicelli raw material, adjusting the moisture of the material, pouring the material into a mixer, adding ingredients, then feeding the materials into a granulator, adjusting the feeding speed, and then feeding the materials into a twin-screw extruder; and (3) controlling the temperature of an extrusion area, controlling the rotating speed of a screw rod, and after extrusion is completed, performing microwave sterilization, drying, cooling, aging, slitting and packaging to obtain the whole-grain vermicelli.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a whole grain vermicelli and a preparation method thereof. Background technique [0002] Whole grain refers to the composition ratio of bran, endosperm and germ as the raw material of cereal food is the same as that of natural grain caryopsis. Whole grain food is its processed product, that is, when whole grain food is eaten, it must contain all the bran, germ and endosperm of the caryopsis and all the natural nutrients in the caryopsis. At present, there is no unified and operable whole grain food definition in the world. At present, the whole grain products in the Chinese market are single in variety and small in scale, and there is a lack of definition and standards for whole grain food. The quality of the products varies. The product price is high and promotion is difficult. At present, the types of whole grains in my country include brown rice, germinated brown ri...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L7/10A23P30/20B02C21/00
CPCA23L29/30A23L7/198A23P30/20B02C21/00
Inventor 贾才华薛健翼赵思明许燕张宾佳牛猛
Owner HUAZHONG AGRI UNIV
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