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Highland barley noodles and preparation method thereof

A kind of noodle and highland barley technology, applied in the field of highland barley noodles and its preparation, can solve the problems of high barley breaking rate, low content of highland barley, difficulty in forming dough, etc., and achieve the goals of improving smoothness and taste, improving processing quality, and lowering the glycemic index Effect

Pending Publication Date: 2022-04-12
无锡赞匠生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the poor protein quality of highland barley flour, when making salted white noodles with highland barley flour, it is difficult to shape the dough and the rate of strip breakage is high during cooking
In addition, the existing salt-white noodles made of highland barley flour have low highland barley content, which is difficult to meet consumers' consumption demand for high-grain noodles

Method used

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  • Highland barley noodles and preparation method thereof
  • Highland barley noodles and preparation method thereof

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preparation example Construction

[0023] Based on this discovery, the inventor of the present application has finally developed a kind of preparation method of highland barley noodles, and it comprises:

[0024] Step 1. Weigh 1-5 parts of starch and 20 parts of water in parts by weight, and after pregelatinization treatment, cool to room temperature to obtain gelatinized material;

[0025] Step 2, by weight, weigh 1-5 parts of egg white powder and 30 parts of water, and mix evenly with the gelatinized material obtained in step 1;

[0026] Step 3, weighing 100 parts of highland barley powder, 1-2 parts of salt, 1-5 parts of gluten powder, 1-5 parts of zein, 0.01-0.1 part of transglutaminase, 0-15 parts of water, and The mixed material obtained in step 2 is mixed;

[0027] Step 4, kneading the noodles, rolling after the noodles, and cutting into strips to make the highland barley noodles.

[0028] The present invention utilizes the gelatinization treatment of starch to increase the viscosity of the dough, util...

Embodiment 1

[0032] Step 1. Weigh 2 parts of sweet potato starch and 20 parts of water in parts by weight, perform pregelatinization treatment at 100° C. for 2 minutes, and cool to room temperature to obtain a gelatinized material.

[0033] Step 2, by weight, weigh 5 parts of egg white powder and 30 parts of water, and mix with the gelatinized material obtained in step 1;

[0034] Step 3, by weight, weigh 100 parts of highland barley powder, 5 parts of gluten powder, 2 parts of zein, 0.1 part of transglutaminase, 2 parts of salt, 15 parts of water, and the gelatinized powder obtained in step 2 Material mixing.

[0035] Step 4, knead the noodles for 10 minutes, cook the noodles at 4°C for 60 minutes, then roll them 15 times, and cut into strips to make highland barley noodles.

Embodiment 2

[0037] Step 1. Weigh 2 parts of indica rice flour and 20 parts of water in parts by weight, perform a pregelatinization treatment at 100°C for 2 minutes, and cool to room temperature to obtain a gelatinized material.

[0038] Step 2, by weight, weigh 5 parts of egg white powder and 30 parts of water, and mix with the gelatinized material obtained in step 1;

[0039] Step 3, by weight, weigh 100 parts of highland barley powder, 5 parts of gluten powder, 2 parts of zein, 0.1 part of transglutaminase, 2 parts of salt, 15 parts of water, and the gelatinized powder obtained in step 2 Material mixing.

[0040] Step 4, knead the noodles for 10 minutes, cook the noodles at 4°C for 60 minutes, then roll them 15 times, and cut into strips to make highland barley noodles.

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Abstract

The invention provides highland barley noodles and a preparation method thereof, and the preparation method of the highland barley noodles comprises the following steps: step 1, weighing 1-5 parts by weight of starch and 35 parts by weight of water, carrying out pre-gelatinization treatment, and cooling to room temperature to obtain a gelatinized material; step 2, weighing 1-5 parts by weight of egg white powder and 30 parts by weight of water, dispersing into a uniform solution, and mixing with the gelatinized material obtained in the step 1; step 3, weighing 100 parts of highland barley flour, 2 parts of salt, 1-5 parts of vital gluten, 1-5 parts of zein, 0.01-0.1 part of transglutaminase and 0-15 parts of water, and mixing the weighed materials with the gelatinized material obtained in the step 2; and step 4, kneading dough, softening the dough at 4-38 DEG C for 10-120 minutes, calendering, and cutting into strips to obtain the highland barley noodles. The viscosity of the dough is increased through starch gelatinization treatment, the tensile property of the highland barley noodles is enhanced through cross-linking and synergistic effects of protein, the proportion of highland barley flour in the noodles is increased, the preparation requirement of the high-content highland barley dough is met, and the processing quality of the noodles is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to barley noodles and a preparation method thereof. Background technique [0002] Highland barley is the main food crop in the alpine agricultural area of ​​the Qinghai-Tibet Plateau, and its β-glucan content is higher than that of other types of grains. β-glucan has the functions of lowering cholesterol, lowering blood fat, regulating blood sugar and improving immunity. Therefore, the development of highland barley noodles can satisfy consumers' demand for healthy food. [0003] However, due to the poor protein quality of highland barley flour, when making salted white noodles with highland barley flour, it is difficult to shape the dough and the rate of strip breaking is high during cooking. In addition, the existing salt-white noodles made from highland barley flour have relatively low content of highland barley, which is difficult to meet consumers' consumption demand for high-c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/104A23L29/30A23L33/00A23L29/00
Inventor 丁香丽李伦
Owner 无锡赞匠生物科技有限公司
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