Highland barley noodle

A technology for noodles and highland barley, which is applied in the processing of dough, raw materials of plants, baking, etc., can solve the problems of insolubilization and continuous stripping, and achieve the effects of good taste, lower cholesterol content and high nutritional value.

Active Publication Date: 2007-05-30
青海大垚生态农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The highland barley noodles of the present invention, due to the synergistic effect of various raw and auxiliary materials, overcome the defects of the highland barley noodles sticking or clogging the machine in the prior art, and are suitable for large-scale industrial production. The taste is good, and it has the characteristics of refreshing, soft, tough and slippery noodles; due to the use of highland barley powder as the main raw material, compared with ordinary noodles, the produced noodles can also reduce cholesterol content, prevent cardiovascular diseases, prevent tumors and The advantages of significantly improving the body's immunity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The ratio of the components of highland barley noodles is: highland barley powder 70kg, wheat flour 10kg, corn starch 10kg, transglutaminase 20g, xylanase 20g, calcium-sodium stearoyl lactate 100g, diacetyl tartaric acid monoglyceride 100g, 50g guar gum, 100g sodium polyacrylate, 30kg water, 3.5kg egg, 1.8kg salt.

[0019] During production, the above-mentioned raw materials are firstly weighed according to the ratio, and then mixed and prepared in the noodle mixer. After the various raw materials and auxiliary materials are mixed evenly and fully functioned, they are sent to the noodle forming machine for molding, and then dried to form highland barley noodles.

Embodiment 2

[0021] The ratio of the components of the highland barley noodles is: highland barley powder 90kg, tapioca starch 10kg, sweet potato starch 10kg, potato starch 10kg, glutamine transaminase 20g, xylanase 20g, cellulase 10g, monoglyceride 50g, Calcium-sodium stearoyl lactate 50g, monoglyceride diacetyl tartrate 100g, soybean phosphoester 100g, xanthan gum 50g, sodium polyacrylate 100g, sodium alginate 50g, konjac powder 50g, water 40kg, egg 4.5kg, salt 1kg .

[0022] Production method is with embodiment 1.

Embodiment 3

[0024] The ratio of the components of highland barley noodles is: highland barley powder 80kg, wheat flour 5kg, corn starch 5kg, tapioca starch 5kg, sweet potato starch 5kg, potato starch 5kg, gluten powder 5kg, glutamine transaminase 20g, xylanase 50g, cellulase 30g, monoglycerides of fatty acids 50g, calcium-sodium stearoyl lactylate 50g, monoglyceride diacetyl tartrate 50g, soybean phosphoester 50g, guar gum 50g, xanthan gum 50g, sodium polyacrylate 50g , sodium alginate 50g, konjac flour 100g, water 45kg, egg 5kg, salt 2kg.

[0025] Production method is with embodiment 1.

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PUM

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Abstract

The invention discloses a barley noodle, which comprises the following parts: one or more component from barley noodle, wheat flour, maize starch, manihot starch, sweet potato starch, potato starch and glutelin powder, one or more of glutamine transaminase, xylanase and cellulose enzyme, one or more of guar gum, xanthan gum, sodium polyacrylate, sodium alginate and konjaku flour, one or more of monosodium calcium lactate stearate, diacetyl tartaric acid monoester, soya phosphatide and monoaliphatic acid glyceride, water, salt and egg.

Description

technical field [0001] The invention belongs to the field of food, in particular to a kind of highland barley noodles. Background technique [0002] Highland barley noodles are one of the main foods of the western regions of my country, especially the Tibetan people. Highland barley (Hardeum unlgar Ls.) is also called naked barley, rice barley, yuanmai, Huai wheat, and its English name is hullessbarely, which is a special type of barley. The survey found that the incidence of hyperlipidemia and diabetes among Tibetan herdsmen is significantly lower than that in the mainland. Research has found that because Tibetan herdsmen eat highland barley as their staple food, the content of β-glucan in highland barley is much higher than that of barley, wheat and oats, and water-soluble β-glucan can significantly reduce cholesterol levels and prevent cardiovascular diseases , prevent tumors and significantly improve the body's immunity. Due to the strong stickiness of highland barley...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L1/216A23L1/214A23L1/054A23L1/0532A23L1/058A23L1/0522A23L1/0526A21D2/36A61P3/06A61P9/00A61P35/00A61P3/02A61K36/899A23L29/212A23L33/10
Inventor 杨梓棠
Owner 青海大垚生态农业科技发展有限公司
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