Processing method of instant wheaten food based on chickpea powder
The core-wrapped noodle structure solves the problem of easy breakage of chickpea flour noodles, achieves the toughness and convenience of noodles, and provides a multi-layered taste and convenient storage and cooking methods.
Patent Information
- Application Number
- CN202510765020.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-10
- Publication Date
- 2025-09-16
AI Technical Summary
In the prior art, noodles made from a mixture of chickpea flour and flour are easily broken and inconvenient to store and cook, making it difficult to improve the toughness and convenience of the noodles while ensuring health benefits.
It adopts a core-wrapped noodle structure, with chickpea flour made into a grain paste and wrapped in a dough to form a core-wrapped noodle. Only the end is exposed during cooking, and the dough provides toughness. The inner and outer layers have different components to provide a multi-layered taste. It is then steamed and dehydrated to form a dry noodle cake, which is easy to store and cook.
It effectively avoids the breakage of noodles, improves the toughness and convenience of noodles, makes storage and cooking more convenient, has a rich taste, and shortens cooking time.
Smart Images
Figure CN120642913A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of coarse grain pasta processing, and particularly relates to a processing method of chickpea flour-based instant pasta. Background Art
[0002] Chickpeas are a highly nutritious legume rich in protein, dietary fiber, vitamins, and minerals. They have benefits such as regulating blood sugar, controlling weight, and protecting cardiovascular health. They also contain antioxidants, and long-term chickpea consumption can help improve human health. Eating chickpeas directly requires pre-soaking and a cooking time of several tens of minutes. However, grinding chickpeas into a powder and combining it with flour to make noodles only takes 5-10 minutes to cook and consume, making them suitable for our fast-paced lives. However, mixing chickpea flour directly with flour to make multi-grain noodles can make them hard after absorbing water and being squeezed into strips. Excessive addition of chickpea flour can easily damage the flour's gluten network, reducing the noodles' gluten quality. Furthermore, direct contact of chickpea ingredients with hot water makes the noodles more susceptible to excessive water absorption and swelling, leading to breakage. A conventional approach to addressing this problem is to reduce the amount of chickpeas added to the noodles, but this in turn reduces the amount of chickpeas added, making it difficult to achieve the desired health benefits. Furthermore, fresh multi-grain noodles have a short shelf life and require high-temperature cooking, making them inconvenient to store and cook. Summary of the Invention
[0003] In order to solve the problems existing in the above-mentioned prior art, the present invention provides a processing method for noodles based on chickpea flour, which can effectively reduce the breakage of noodles during cooking and improve the taste of noodles. At the same time, the amount of chickpeas added is guaranteed, and the storage and cooking of noodles are more convenient.
[0004] The specific technical solution adopted in the present invention is:
[0005] A method for processing chickpea flour instant noodles comprises the following steps:
[0006] S1. Mix flour and water to form a white dough, and chickpea flour and water to form a grain paste;
[0007] S2, maturation, placing the white dough and the grain paste separately for maturation;
[0008] S3, making noodles, making the grain paste into grain noodles, making dough sheets with white dough and wrapping the grain noodles inside to form core noodles;
[0009] S4, fold the core noodles into a wavy shape;
[0010] S5, steaming, steaming the core-wrapped noodles;
[0011] S6, folding and molding, cutting the steamed core-wrapped noodles and folding them into the mold;
[0012] S7, dehydrating, frying or drying to dehydrate the core noodles and forming them into noodles;
[0013] S8, demoulding and cooling, taking the dough out of the mold and cooling;
[0014] S9, packaging, putting the cooled dough into a packaging container and sealing it to complete the processing.
[0015] In step S1, when preparing the multi-grain paste, flour is added to the chickpea flour and mixed. By weight, 10-30 parts of flour are added to every 100 parts of chickpea flour.
[0016] The water content of the coarse grain mud is 37%-43%.
[0017] The step S3 is implemented with the aid of a strip making device, and the step S4 is implemented with the aid of a flower folding device. The strip making device includes a dough conveying hopper, an inner core conveying hopper, an inner core discharge pipe and a dough discharge pipe. The dough conveying hopper is connected to the dough discharge pipe, and the inner core conveying hopper is connected to the inner core discharge pipe. The inner core discharge pipe is inserted into the dough discharge pipe to form a ring-shaped forming channel for dough forming. The discharge end of the inner core discharge pipe exceeds or is flush with the discharge end of the dough discharge pipe. A shaping channel is provided below the inner core discharge pipe, and the flower folding device is provided below the shaping channel.
[0018] The shaping channel is composed of a pair of arc grooves on the rollers.
[0019] The folding device includes a noodle comb, and a conveyor belt for receiving core-wrapped noodles is arranged under the noodle comb. The noodle comb includes a comb body and a group of comb teeth arranged at intervals on the comb body. The comb teeth are respectively hinged to the comb body by means of a first hinge shaft, and the spacing between adjacent comb teeth forms a noodle channel. The driving end of the comb teeth is hinged to the push-pull rod by means of a first swing arm. The comb teeth have the freedom to swing left and right around the axis of the first hinge shaft on the comb body by the push-pull rod. The axis of the first hinge shaft is arranged parallel to the axial direction of the noodle channel.
[0020] The comb teeth are fixedly connected to the first hinge shaft, the first hinge shaft is fixedly connected to the first swing arm and hinged to the push-pull rod with the help of the first swing arm, the push-pull rod is transmission-connected to the drive shaft with the help of the second swing arm, one end of the second swing arm is fixedly connected to the drive shaft and the other end is hinged to the push-pull rod, and the drive shaft is transmission-connected to the motor.
[0021] A first feeding screw is provided in the dough conveying hopper, and a second feeding screw is provided in the inner core conveying hopper. The rotation speed of the second feeding screw changes periodically and causes the discharge amount of the inner core discharge pipe to change periodically. The shaping channel and the inner core discharge pipe are arranged at intervals.
[0022] The beneficial effects of the present invention are:
[0023] The present invention abandons the traditional method of making multi-grain noodles, and instead forms core-wrapped noodles by wrapping multi-grain strips with dough. During cooking, only the multi-grain strips with exposed ends on the core-wrapped noodles are in contact with hot water, and the outer layer of dough can maintain good gluten and toughness under normal cooking time. Even if the multi-grain strips exposed at both ends of the core-wrapped noodles absorb more water, the dough binds the multi-grain strips, so the noodles are not easy to break. This effectively avoids the problem of noodle breakage while ensuring the amount of chickpea flour added.
[0024] The inner and outer layers of the core noodles have different components. The dough provides a chewy and flexible texture, while the cooked multi-grain strips provide a soft texture, giving the core noodles a rich and multi-layered taste.
[0025] The core-wrapped noodles are steamed and dehydrated to make pancakes. After dehydration, the core-wrapped noodles form dry pancakes that are consistent with the shape of the inner cavity of the mold. The pancakes will not be loose before rehydration, making them easy to package, transport and store for a long time, and can also effectively shorten the cooking time.
[0026] The folding step allows the core-wrapped noodles to be folded into a wavy shape, shortening the length of the core-wrapped noodles and creating more spaces between the stacked core-wrapped noodles to prevent them from sticking together; steaming and maturing allow the core-wrapped noodles to maintain their wavy shape when folded; the core-wrapped noodles can also improve their compressive strength after being made into flatbreads, reducing the possibility of noodle breakage; on the other hand, the more spaces between the wavy core-wrapped noodles can increase the contact area between the noodles and hot water when boiling or brewing, further helping to shorten the cooking time.
[0027] The rotational speed of the second feeding screw changes periodically, and the discharge amount of the inner core discharge pipe also changes periodically, so that the grain strips are interspersed with different thicknesses in the dough. Therefore, under the action of the swinging of the comb teeth, the thicker parts of the dough of the core-wrapped noodles are prone to bending, while the thinner parts of the dough maintain their original shape, so that the core-wrapped noodles form a uniform and regular wavy structure, which helps to improve the structural strength and stability of the noodles. BRIEF DESCRIPTION OF THE DRAWINGS
[0028] Figure 1 It is a schematic diagram of the steps of the present invention;
[0029] Figure 2 Schematic diagram of the production state of the strip making-flower folding steps of the present invention;
[0030] Figure 3 It is a structural diagram of the strip making equipment;
[0031] Figure 4 It is a structural diagram of the roller;
[0032] Figure 5 It is a structural diagram of the flower folding equipment;
[0033] Figure 6 Schematic diagram of the structure of core-wrapped noodles;
[0034] Figure 7 This is a schematic diagram of the folded state of the core-wrapped noodles;
[0035] In the accompanying drawings, 1. grain strips, 101. thin segments, 102. thick segments, 2. dough, 3. core noodles, 4. dough conveying bucket, 5. inner core conveying bucket, 6. inner core discharge pipe, 7. dough discharge pipe, 8. shaping channel, 9. pairs of rollers, 10. noodle comb, 11. conveyor belt, 12. comb body, 13. comb teeth, 14. first hinge shaft, 15. drive shaft, 16. push-pull rod, 17. first swing arm, 18. second swing arm. DETAILED DESCRIPTION
[0036] The present invention will be further described below with reference to the accompanying drawings and specific embodiments:
[0037] Specific implementation examples Figure 1 As shown, a method for processing instant noodles based on chickpea flour comprises the following steps:
[0038] S1. Mix flour and water to form a white dough, and chickpea flour and water to form a grain paste;
[0039] S2, maturation, placing the white dough and the grain paste separately for maturation;
[0040] S3, making noodles, making cereals into cereals strips 1, making dough into dough 2 and wrapping cereals strips 1 inside to form core noodles 3, such as Figure 6 As shown;
[0041] S4, fold flowers, such as Figure 3 As shown, the core-wrapped noodles 3 are folded into a wave shape;
[0042] S5, steaming, steaming the core-wrapped noodles 3;
[0043] S6, folding and molding, cutting the steamed core-wrapped noodles into three parts and folding them into the mold;
[0044] S7, dehydrating, frying or drying to dehydrate the core-wrapped noodles 3 and forming them into noodles;
[0045] S8, demoulding and cooling, taking the dough out of the mold and cooling;
[0046] S9, packaging, putting the cooled dough into a packaging container and sealing it to complete the processing.
[0047] This method abandons the method of directly mixing chickpea flour and flour to make multi-grain noodles. Instead, white dough is made into a dough sheet 2, multi-grain paste made from chickpea flour is made into multi-grain strips 1, and the dough sheet 2 is used to wrap the multi-grain strips 1 to form core-wrapped noodles 3. During cooking, only the exposed ends of the multi-grain strips 1 on the core-wrapped noodles 3 are exposed to hot water. The outer dough sheet 2 can maintain good gluten and toughness under normal cooking time. Even if the exposed ends of the multi-grain strips 1 on the core-wrapped noodles 3 absorb a lot of water, the dough sheet 2 will bind the multi-grain strips 1, and the core-wrapped noodles 3 are unlikely to break. Under the premise of ensuring the amount of chickpea flour added, the problem of noodles mixed with chickpea flour breaking is effectively avoided.
[0048] On the other hand, due to the different components of the inner and outer layers of the core-wrapped noodles 3, the dough skin 2 provides a chewy and flexible texture, while the cooked grain noodles 1 provide a soft texture, giving the core-wrapped noodles 3 a rich and multi-layered texture.
[0049] The core-wrapped noodles 3 are steamed and dehydrated to form a dough cake. After dehydration, the core-wrapped noodles 3 form a dry dough cake that is consistent with the shape of the inner cavity of the mold. The dough cake will not be loose before rehydration, and is easy to package, transport and store for a long time. The storage conditions are relatively low, and when eaten, it only needs to be brewed with hot water or boiled for a short time, which is convenient and effectively shortens the cooking time.
[0050] The folding step causes the core-wrapped noodles 3 to be folded into a wavy shape, shortening the length of the core-wrapped noodles 3 and forming more spaces between the stacked core-wrapped noodles 3 to prevent the core-wrapped noodles 3 from sticking together; the core-wrapped noodles 3 are steamed and matured so that they can still maintain the wavy shape when folded; the core-wrapped noodles 3 can also improve the pressure resistance after being made into noodles, reducing the possibility of noodles breaking; on the other hand, more spaces between the wavy core-wrapped noodles 3 can also increase the contact area between the noodles and hot water when boiling or brewing, further helping to shorten the cooking time.
[0051] In step S1, when making the multi-grain paste, flour is added to the chickpea flour and mixed. By weight, 10-30 parts of flour are added to every 100 parts of chickpea flour. The flour is added to the chickpea flour to increase the viscosity and ductility of the multi-grain paste, making the multi-grain paste easy to shape and not easy to loosen and diffuse into hot water during cooking or brewing.
[0052] The flour is preferably medium-gluten flour, high-gluten flour, or a mixture of medium-gluten flour, high-gluten flour, and whole-wheat flour.
[0053] The water content of the multi-grain paste is 37%-43%, which makes the multi-grain paste sticky and has stable fluidity, and can be smoothly extruded and pressed into continuous strips, and the prepared multi-grain strips are not easy to break.
[0054] The moisture content of white dough is about 45%.
[0055] Among them, step S3 is implemented with the help of strip making equipment, and step S4 is implemented with the help of flower folding equipment.
[0056] like Figure 2-5 As shown, the strip making equipment includes a dough conveying hopper 4, an inner core conveying hopper 5, an inner core discharge pipe 6 and a dough discharge pipe 7. The dough conveying hopper 4 is connected to the dough discharge pipe 7, and the inner core conveying hopper 5 is connected to the inner core discharge pipe 6. The inner core discharge pipe 6 is installed in the dough discharge pipe 7 to form an annular forming channel for forming the dough 2. The discharge end of the inner core discharge pipe 6 is flush with the discharge end of the dough discharge pipe 7. A shaping channel 8 is provided below the inner core discharge pipe 6, and the flower folding equipment is provided below the shaping channel 8. During processing, the white dough is put into the dough conveying hopper 4, and the miscellaneous grain paste is put into the inner core conveying hopper 5. The dough conveying hopper 4 conveys the white dough to the dough discharging pipe 7. The white dough enters the dough discharging pipe 7 and is extruded into a cylindrical dough 2 along the annular forming channel. The inner core conveying hopper 5 conveys the miscellaneous grain paste to the inner core discharging pipe 6. The miscellaneous grain paste is extruded into a columnar miscellaneous grain strip 1 in the inner core discharging pipe 6. When the dough 2 is output from the annular forming channel, the miscellaneous grain strip 1 separates from the inner core discharging pipe 6 and is wrapped by the dough 2 to form a core-wrapped noodle 3.
[0057] The core-wrapped noodles 3 enter the shaping channel 8 and are squeezed by the shaping channel 8 to tightly combine the dough skin 2 and the grain strips 1, thereby preventing the dough skin 2 and the grain strips 1 from being separated during brewing or cooking, thereby improving the integrity and taste of the core-wrapped noodles 3.
[0058] like Figure 4 As shown, the shaping channel 8 is composed of a pair of arc grooves on a pair of rollers 9. The rollers 9 rotate to extrude and shape the core-wrapped noodles 3 and drive the core-wrapped noodles 3 to be output to the folding device.
[0059] Preferably, the folding device includes a surface comb 10, such as Figure 2 、 Figure 5As shown, a conveyor belt 11 for receiving core-wrapped noodles 3 is provided below the noodle comb 10. The noodle comb 10 includes a comb body 12 and a group of comb teeth 13 arranged at intervals on the comb body 12. The comb teeth 13 are respectively hinged to the comb body 12 by means of a first hinge shaft 14. The spacing between adjacent comb teeth 13 forms a noodle channel. The driving end of the comb teeth 13 is hinged to the push-pull rod 16 by means of a first swing arm 17. The comb teeth 13 have the freedom to swing left and right around the axis of the first hinge shaft 14 on the comb body 12 by means of the push-pull rod 16. The axis of the first hinge shaft 14 is arranged parallel to the axial direction of the noodle channel. The left and right swing of the comb body 1 causes the core-wrapped noodles 3 passing through the noodle channel to be swung left and right. The conveying speed of the conveyor belt 11 is lower than the output speed of the shaping channel 8. The core-wrapped noodles 3 are swung left and right to form a uniform wavy structure on the conveyor belt 11. All the comb teeth 13 on the comb body 12 are respectively hinged to a push-pull rod 16 by means of a first swing arm 17 , so that the extension and retraction of the push-pull rod 16 drives all the comb teeth 13 on the comb body 12 to swing synchronously.
[0060] Preferably, the comb teeth 13 are fixedly connected to the first hinge shaft 14, the first hinge shaft 14 is hinged to the comb body 12, one end of the first swing arm 17 is fixedly connected to the first hinge shaft 14, and the other end is hinged to the push-pull rod 16, the first hinge shaft 16 is hinged to the push-pull rod 16 by means of the first swing arm 17, the push-pull rod 16 is transmission-connected to the drive shaft 15 by means of the second swing arm 18, one end of the second swing arm 18 is fixedly connected to the drive shaft 15 and the other end is hinged to the push-pull rod 16, and the drive shaft 15 is transmission-connected to the motor. The installation position of the drive shaft 15 is relatively fixed to the motor, the motor causes the drive shaft 15 to rotate about its own axis, the second swing arm 18 rotates with the rotation of the drive shaft 15, the overhanging end of the second swing arm 18 is hinged to the push-pull rod 16, and the second swing arm 18 drives the push-pull rod 16 to move, thereby causing the first swing arm 17 to drive the comb teeth 13 to rotate about the first hinge shaft 14.
[0061] Among them, a first feeding screw is provided in the dough conveying hopper 4, and a second feeding screw is provided in the inner core conveying hopper 5. The rotation speed of the first feeding screw is fixed, and the rotation speed of the second feeding screw is cyclically changed, and the discharge amount of the inner core discharge pipe 6 is cyclically changed. The shaping channel 8 and the inner core discharge pipe 6 are spaced apart, which provides an extension space for the periodic thickening of the grain strips 1 in the dough 2, so that the core noodles 3 form a structure of alternating thickness. The second feeding screw is driven by a servo motor, which is controlled by a controller to realize a fast-slow rotation speed cycle. When the servo motor is running at a slow speed, the second feeding screw rotates at a slow speed, resulting in a slow discharge of the inner core discharge pipe 6. The grain strips 1 output from the inner core discharge pipe 6 are thin segments 101, and the output speed of the grain strips 1 in the inner core discharge pipe 6 matches the output speed of the dough skin 2. When the servo motor is running at a fast speed, the second feeding screw rotates at a fast speed, resulting in an accelerated discharge of the inner core discharge pipe 6. The grain strips 1 accumulate in the dough skin 2 and become thick segments 102. The thick segments 102 expand the diameter of the dough skin 2, and the thickness of the dough skin 2 becomes thinner. Despite the extrusion shaping in the shaping channel 8, the grain strips 1 can still maintain different thicknesses in the dough skin 2, and the thickness of the dough skin 2 is also arranged in a thin and thick cross pattern. The texture of the multi-grain strips 1 is harder than that of the dough 2. The white dough 2 has good toughness and gluten after maturation. The distance between the conveyor belt 11 and the output end of the comb teeth 13 is greater than the length of the thicker multi-grain strips 1. Combined with the left and right swinging effect of the comb teeth 13, the position where the thin segment 101 is wrapped on the core-wrapped noodles 3 is bent without breaking. The position where the dough 2 wraps the thick segment 102 supports the core-wrapped noodles 3 to maintain their original shape, so that the core-wrapped noodles 3 form a uniform and regular wavy structure.
Claims
1. A method for processing instant noodles based on chickpea flour, characterized in that: The following steps are involved: S1. Mix flour and water to form a white dough, and chickpea flour and water to form a grain paste; S2, maturation, placing the white dough and the grain paste separately for maturation; S3, making noodles, making the grain paste into grain noodles (1), making the white dough into dough wrappers (2), and wrapping the grain noodles (1) inside to form core noodles (3); S4, folding the core noodles (3) into a wave shape; S5, steaming, steaming the core-wrapped noodles (3); S6, folding and molding, cutting the steamed core-wrapped noodles (3) and folding them into the mold; S7, dehydrating, frying or drying to dehydrate the core noodles (3) and forming them into noodles; S8, demoulding and cooling, taking the dough out of the mold and cooling; S9, packaging, putting the cooled dough into a packaging container and sealing it to complete the processing.
2. The method for processing chickpea flour instant noodles according to claim 1, wherein: In step S1, when preparing the multi-grain paste, flour is added to the chickpea flour and mixed. By weight, 10-30 parts of flour are added to every 100 parts of chickpea flour.
3. The method for processing chickpea flour instant noodles according to claim 2, wherein: The water content of the coarse grain mud is 37%-43%.
4. The method for processing chickpea flour instant noodles according to claim 1, wherein: The step S3 is implemented with the aid of a strip making device, and the step S4 is implemented with the aid of a flower folding device. The strip making device comprises a dough conveying hopper (4), an inner core conveying hopper (5), an inner core discharge pipe (6) and a dough discharge pipe (7). The dough conveying hopper (4) is connected to the dough discharge pipe (7), the inner core conveying hopper (5) is connected to the inner core discharge pipe (6), the inner core discharge pipe (6) is sleeved in the dough discharge pipe (7) to form an annular forming channel for forming the dough (2), the discharge end of the inner core discharge pipe (6) exceeds or is flush with the discharge end of the dough discharge pipe (7), a shaping channel (8) is provided below the inner core discharge pipe (6), and the flower folding device is provided below the shaping channel (8).
5. The method for processing chickpea flour instant noodles according to claim 4, characterized in that: The shaping channel (8) is composed of a pair of arc grooves on the rollers (9).
6. The method for processing chickpea flour instant noodles according to claim 4, wherein: The noodle folding device includes a noodle comb (10), a conveyor belt (11) for receiving core-wrapped noodles (3) is arranged below the noodle comb (10), the noodle comb (10) includes a comb body (12) and a group of comb teeth (13) arranged at intervals on the comb body (12), the comb teeth (13) are respectively hinged to the comb body (12) by means of a first hinge shaft (14), and the spacing between adjacent comb teeth (13) forms a noodle channel, the driving end of the comb teeth (13) is hinged to the push-pull rod (16) by means of a first swing arm (17), and the comb teeth (13) have the freedom to swing left and right around the axis of the first hinge shaft (14) on the comb body (12) by means of the push-pull rod (16), and the axis of the first hinge shaft (14) is arranged parallel to the axial direction of the noodle channel.
7. The method for processing chickpea flour instant noodles according to claim 6, wherein: The comb teeth (13) are fixedly connected to the first hinge shaft (14), the first hinge shaft (14) is fixedly connected to the first swing arm (17), the first hinge shaft (14) is hinged to the push-pull rod (16) by means of the first swing arm (17), the push-pull rod (16) is transmission-connected to the drive shaft (15) by means of the second swing arm (18), one end of the second swing arm (18) is fixedly connected to the drive shaft (15), and the other end is hinged to the push-pull rod (16), and the drive shaft (15) is transmission-connected to the motor.
8. The method for processing instant noodles based on chickpea flour according to claim 4, characterized in that: A first feeding screw is provided in the dough conveying hopper (4), and a second feeding screw is provided in the inner core conveying hopper (5). The rotation speed of the second feeding screw changes periodically and causes the discharge amount of the inner core discharge pipe (6) to change periodically. The shaping channel (8) is spaced apart from the inner core discharge pipe (6).