Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Highland barley whole wheat flour fine dried noodles and preparation method thereof

A technology of highland barley and whole flour is applied in the field of highland barley flour and dried noodles and the preparation thereof, and can solve the problems of difficult highland barley's hypoglycemic and lipid-lowering health care effects, low highland barley content, and difficulty in forming noodles.

Pending Publication Date: 2021-07-06
青海红杞枸杞科技有限公司
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the highland barley noodles on the market are low in highland barley, and the proportion of high-precision wheat flour and gluten is relatively high. When the highland barley is added, it is difficult to shape the noodles.
At present, it is difficult for the highland barley noodles on the market to achieve the health benefits of highland barley for reducing blood sugar and fat

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0024] The present invention also proposes a method of preparing a green peeling surface, including the following steps:

[0025] Preparation of S1 blue 稞 稞 稞: The whole green squats were screened, and the powder was screened. After 60 mesh sieves, the bran did not pass the sieve, the bran did not pass the sieve through the gas flow crushing, after 60 Sieve, obtain material B, mix the material A and the material B mix, produce the green peony whole wheat flour, the price of the blue-boring whole wheat flour is 75% ~ 80%;

[0026] S2 mixed beings: The blue glutinous whole wheat flour of the glutinium, high-precision flour, water, salt and step (1) is put into the machine for 10 to 20 minutes, resulting in material C, automatic water spray system to spray material C Continue to mix 20 to 30 minutes to get material D;

[0027] S3 fermentation: Material D is transported to the incubation platform, standing for 25 to 45 minutes, resulting in a dough;

[0028] S4 pressure face: The doug...

Embodiment 1

[0036] A green peony full powder, according to the weight of the weight, the composition of the Qinghai full powder is included in 70 copies of the green peony, 10 gluten flour, 8 high-precipitation flour, 40 water, 1 salt.

[0037] The preparation method of the blue-horn full powder hangs, including the following steps:

[0038] Preparation of S1 blue 稞 稞 稞: The whole green squats were screened, and the powder was screened. After 60 mesh sieves, the bran did not pass the sieve, the bran did not pass the sieve through the gas flow crushing, after 60 Sieve, obtain material B, mix the material A and the material B mix, produce green peony whole wheat flour, and the price of the blue-horn whole wheat flour is 75%;

[0039] S2 mixed beings: The blue-ranheat whole wheat flour made by the glutinium powder, high-precipitation flour, water, salt and step (1) is put into the machine for 10 minutes, resulting in material C, automatic water spray system to spray material C, continue Mix for ...

Embodiment 2

[0047] A nut-green peeling surface, according to the weight of the weight, the composition of the Qinghai full powder, including 72 serum peony, 12 copies of gluten, 10 high-precision flour, 35 water, 2 salt.

[0048] The preparation method of the blue-horn full powder hangs, including the following steps:

[0049] Preparation of S1 blue 稞 稞 稞: The whole green squats were screened, and the powder was screened. After 60 mesh sieves, the bran did not pass the sieve, the bran did not pass the sieve through the gas flow crushing, after 60 Sieve, obtain material B, mix the material A and the material B mix, produce green peony whole wheat flour, the powder of the blue-boring whole wheat flour is 78%;

[0050]S2 mixed beings: The blue glutinous whole wheat flour of the glutinium, high-precision flour, water, salt and step (1) is put into the machine for 10 to 20 minutes, resulting in material C, automatic water spray system to spray material C Continue to jet the mixing for 23 minutes t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a highland barley whole wheat flour fine dried noodles and a preparation method thereof, and the highland barley whole wheat flour fine dried noodles comprise the following raw materials in parts by weight: 70-90 parts of highland barley whole wheat flour, 10-30 parts of vital gluten, 8-25 parts of high-gluten flour, 40-60 parts of water and 1-4 parts of salt. The highland barley whole wheat flour fine dried noodles provided by the invention have high highland barley content, are not easy to become paste after being cooked, and have fine mouth feel; compared with fine dried noodles made of pure wheat flour, the fine dried noodles containing the highland barley whole wheat flour have the advantages that the contents of proteins, dietary fibers, polyunsaturated fatty acids and vitamins are all increased, and the high-content highland barley can effectively inhibit blood glucose increase. According to the preparation method disclosed by the invention, the raw materials are easy to obtain, the operation is convenient and it is easy for large-scale production.

Description

Technical field [0001] The present invention belongs to the field of food processing, and in particular, a green peaches and preparation methods thereof are referred to. Background technique [0002] With the continuous improvement of the living standards of urban and rural residents in my country, people are increasingly concerned with health food, and the willingness of nutritional appeal is constantly enhanced. Traditional noodles are used to use high-precision wheat flour, and their nutrition and taste can not meet the nutritional balance, thickness of the modern dietary guide, the concept, nutrition, health, and pure natural noodles that will be more favored by consumers. However, the noodles currently sold on the market often exist ingredients, low nutritional value, poor health function, and shortness of taste lack new intentions, it is increasingly unable to meet the needs of consumers. [0003] Qingyu as a special type of barley, as early as 2500 years ago, the green 稞 i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L7/109A23L7/104A23L7/10A23L33/00
CPCA23L7/109A23L7/104A23L7/115A23L33/00A23V2002/00A23V2200/328A23V2250/5486
Inventor 薛鹤苏文银苏月莹李锦萍曾阳刘力宽左文明曲宣诏张瑞峰张俊焱刘玮王圭垚王郑雷
Owner 青海红杞枸杞科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com