Multi-grain noodles and preparation method thereof

Abstract

The invention relates to the technical field of making multi-grain noodles, in particular to multi-grain noodles and a making method thereof, comprising the following steps: preparing raw materials for making multi-grain noodles, and the raw materials are prepared according to a weight ratio; mixing the raw materials for making multi-grain noodles according to a ratio, and then kneading the noodles; after kneading the noodles, letting the noodles rest; after letting the noodles rest, putting the noodles into a noodle spreading machine to spread them into thin slices, and then putting the noodles into a slicer to slice them into strips; compared with traditional multi-grain noodles making, vegetable juice and soft water are added in batches and in amounts during the noodle kneading process, celery juice and cucumber juice in the juice and soft water can effectively reduce condensation and bubble generation inside the dough, so that the noodles become uniform and prevent the noodles from being easily broken or crushed during cooking, spinach juice and pumpkin juice are added to increase the deliciousness and appetite of the multi-grain noodles, and carrot juice is added to make the dough have sweetness and color, and increase the nutrition and flavor of the dough.

Description

Technical Field

[0001] The invention relates to the technical field of multi-grain noodles production, in particular to multi-grain noodles and a production method thereof. Background Art

[0002] As people's living standards improve, they pay more and more attention to the nutritional balance of their diet and the comprehensive intake of nutrients. Multi-grain diets have become a consumption method for people in pursuit of health, and multi-grain noodles are a common pasta in life.

[0003] Chinese patent application number CN200610106595.4 discloses a method for making multi-grain noodles, and the process steps of the method are as follows: prepare raw materials: 60-70% of multi-grain flour, including buckwheat flour, corn flour, millet flour, wheat flour: high-gluten flour (30-40%); kneading: after mixing the raw materials, add them into a dough mixer, add 1-1.5% of salt and 29% of water based on the weight of the flour, and knead the dough at a temperature of 15-20°C; puffing and extrusion: puffing and extrusion are carried out in a high-temperature extrusion puffing machine at a temperature of 140-150°C and a pressure of 60MPa; low-temperature drying: drying in an environment with a temperature of 25-31°C and a humidity of 65-70; finished product: packaging.

[0004] In the above technical scheme, through scientific processing technology and special technical means, the multi-grain noodles produced have good taste, good palatability, unique flavor, convenience and nutrition. However, in the traditional dough kneading process, soft water is usually used to adjust the humidity and temperature of the dough to improve the processing performance of the dough. However, despite the use of soft water, the calcium and magnesium ions in the soft water cannot be completely precipitated. These residual calcium and magnesium ions will affect the texture of the dough, causing the dough to harden, and local condensation and bubbles will be generated inside the dough during the dough kneading process, which not only affects the taste of the noodle noodles, but also causes the noodle dough to become uneven, and the dough is too hard in some places and difficult to cook, affecting the eating experience. Excessive bubbles will cause the noodle noodles to break or break easily during the cooking process. Summary of the invention

[0005] The purpose of the present invention is to provide a multi-grain noodle soup and a method for making the same. To achieve the above purpose, the present invention provides the following technical solution: a method for making multi-grain noodle soup, comprising the following steps:

[0006] S1: preparing raw materials for making multi-grain noodles, and the raw materials are prepared according to weight ratio;

[0007] S2: The raw materials for making multi-grain noodles are mixed according to the proportions and then kneaded. During the kneading process, it is necessary to add sauce and soft water intermittently in small amounts;

[0008] S3: Based on step S2, after kneading the dough, the dough is allowed to rest;

[0009] S4: After the dough is rested, it is placed in a dough spreading machine and spread into thin slices, and then placed in a slicer to be cut into strips;

[0010] S5: The sliced ​​noodles are dried at low temperature and then processed and packaged.

[0011] Preferably, the preparation of the raw materials for the multi-grain noodles comprises the following steps:

[0012] Step 1: The raw materials for multi-grain noodles include: wheat flour, buckwheat flour, oatmeal flour, cornmeal, mung bean flour, alkaline water and eggs;

[0013] Step 2: The weight ratio of the raw materials for the multi-grain noodles is: 30% wheat flour, 30% buckwheat flour, 30% oatmeal flour, 5% cornmeal, 3% mung bean powder, 2% alkaline water and eggs;

[0014] Step 3: Put 30% wheat flour, 30% buckwheat flour, 30% oat flour, 5% corn flour and 3% mung bean flour into the dough mixer;

[0015] Step 4: After the dough mixer has worked for 5 minutes, add 2% alkaline water and eggs, and the weight ratio of alkaline water and eggs is 2:3.

[0016] Preferably, the dough kneading steps are as follows:

[0017] Step (1): During the dough kneading process, it is necessary to gradually add an appropriate amount of sauce and soft water. The weight ratio of flour to sauce and soft water is usually 25:9. The sauce and soft water are added in batches and intermittently. The dough kneading time is controlled between 10 and 15 minutes. During the dough kneading process, it is necessary to pay attention to controlling the working temperature of the dough mixer. The temperature range of the dough mixer when it is working normally is 40°C to 60°C to prevent the machine from overheating and causing the dough to deteriorate or affect the taste.

[0018] Step (2): After the dough mixer has been working for 5 minutes, mix the eggs and alkaline water in advance, then add the eggs and alkaline water into the dough mixer. The dough is kneaded in an intermittent manner. During the intermittent time, the dough can be sampled and the pH value can be measured using a pH test paper. Based on the measurement result, the amount of alkaline water can be appropriately increased or decreased until the pH value of the dough reaches an appropriate range of 6.5-7.5.

[0019] Preferably, the steps for making the juice softener are as follows:

[0020] Step (i): according to the amount of water to be treated, take an appropriate amount of edible alkali powder (sodium carbonate) and dissolve it in water, stir it evenly to make an alkaline aqueous solution, use pH test paper or pH meter to measure the pH value of the alkaline aqueous solution, and control the ratio of sodium carbonate to water between 0.5% and 1%;

[0021] Step (ii): Select purified water as the raw material, pour the purified water into a pot, and heat the purified water to boiling over high heat. During the heating process, gradually add an appropriate amount of alkaline aqueous solution while stirring, so that the calcium and magnesium ions in the water react with the alkali to form a precipitate, continue to heat, keep the water boiling for 5-10 minutes, and allow the calcium and magnesium ions in the water to be fully precipitated;

[0022] Step (iii): Remove the boiling pure water from the fire, filter the boiling pure water through an ion filter membrane, and filter the calcium and magnesium precipitated in the water;

[0023] Step (iv): The filtered soft water is placed in the room to cool naturally, and the water is cooled to 6 degrees Celsius. The cooled soft water is then filtered through an ion filter membrane again to obtain clean soft water at a temperature of 6 degrees Celsius.

[0024] Step (V): prepare 20% cucumber, 20% carrot, 20% spinach, 20% celery and 20% pumpkin, put the vegetables into a crusher according to the weight ratio to crush them into particles, put them into a slow juicer to squeeze the juice after crushing, and then separate the crushed mud and juice through a separator to obtain a mixed cucumber, carrot, spinach, celery and pumpkin mixed juice, put the juice into a blender to stir, add an appropriate amount of honey or lemon juice according to the weight of the juice and mix it thoroughly, after mixing, take out the juice and add it to clean soft water, and stir it with a stirring rod during the process of adding the juice;

[0025] Step (six): Control the kneading time between 10-15 minutes. During the kneading time, add juice and soft water in batches.

[0026] Preferably, when the dough is rested after the dough is kneaded, a brush is dipped in a little edible oil, and then a layer of edible oil is applied on the inner side of the plastic wrap with the brush, the plastic wrap is covered on the dough, and then the dough is put into the dough resting machine.

[0027] Preferably, the relative humidity inside the dough proofing machine is between 50% and 70%.

[0028] Preferably, the multi-grain noodle dough is placed in a dough proofing machine, and the dough proofing time of the dough proofing machine is adjusted to between 1 and 2 hours.

[0029] Preferably, the multi-grain noodle dough is placed in a dough proofing machine, and the optimal temperature range inside the dough proofing machine is between 25-30 degrees Celsius.

[0030] Preferably, after the dough is rested, the dough is placed in a dough spreading machine for spreading, and then placed in a slicer to cut the flaky dough into strips.

[0031] Preferably, the strip noodles are subjected to low-temperature drying and placed in a dryer. The temperature range of low-temperature drying inside the dryer should be controlled between 40-60 degrees Celsius, and the relative humidity inside the dryer should be controlled between 50%-70%. After low-temperature drying is completed, the multi-grain noodles are vacuum-packed.

[0032] Compared with the prior art, the present invention has the following beneficial effects:

[0033] 1. The present invention gradually adds a proper amount of processed juice and soft water, controls the kneading time to between 10 and 15 minutes, ensures that the flour and water are fully mixed and form a smooth and elastic dough, pays attention to controlling the working temperature of the dough mixer to be between 40° C. and 60° C., avoids overheating of the machine causing the dough to deteriorate or affect the taste, and kneads the dough in an intermittent manner. During the intermittent time, the dough is sampled, and the pH value is measured using a pH test paper. The amount of alkaline water is appropriately increased or decreased according to the measurement result until the pH value of the dough reaches between 6.5 and 7.5, and After the noodle machine has been working for 5 minutes, stir the eggs and alkaline water in advance, and then add the eggs and alkaline water to the noodle mixer. Compared with the traditional multi-grain noodles making, vegetable juice and soft water are added in batches during the noodle making process. The celery juice and cucumber juice in the juice and soft water can effectively reduce the condensation and bubble generation inside the dough, making the noodle noodles uniform and preventing the noodle noodles from breaking or breaking easily during the cooking process. Adding spinach juice and pumpkin juice increases the deliciousness and appetite of the multi-grain noodles. Adding carrot juice makes the dough sweet and colorful, and increases the nutrition and flavor of the dough.

[0034] 2. The present invention uses a brush to dip a little edible oil, and then uses the brush to apply a layer of edible oil on the inner side of the plastic wrap, covers the dough with the plastic wrap, and then puts the dough into a dough proofing machine, adjusts the dough proofing time of the dough proofing machine and the optimal temperature during the dough proofing, and ensures that after the dough proofing is completed, when the plastic wrap is torn off, the plastic wrap is prevented from adhering to the surface of the dough, thereby ensuring the integrity of the dough surface. DETAILED DESCRIPTION

[0035] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0036] Embodiment 1: Multi-grain noodles and a method for making the same, comprising the following steps:

[0037] S1: preparing raw materials for making multi-grain noodles, and the raw materials are prepared according to weight ratio;

[0038] S2: The raw materials for making multi-grain noodles are mixed according to the proportions and then kneaded. During the kneading process, it is necessary to add sauce and soft water intermittently in small amounts;

[0039] S3: Based on step S2, after kneading the dough, the dough is allowed to rest;

[0040] S4: After the dough is rested, it is placed in a dough spreading machine and spread into thin slices, and then placed in a slicer to be cut into strips;

[0041] S5: The sliced ​​noodles are dried at low temperature and then processed and packaged.

[0042] The preparation of raw materials for multi-grain noodles includes the following steps:

[0043] Step 1: The raw materials for multi-grain noodles include: wheat flour, buckwheat flour, oatmeal flour, cornmeal, mung bean flour, alkaline water and eggs;

[0044] Step 2: The weight ratio of the raw materials for the multi-grain noodles is: 30% wheat flour, 30% buckwheat flour, 30% oatmeal flour, 5% cornmeal, 3% mung bean powder, 2% alkaline water and eggs;

[0045] Step 3: Put 30% wheat flour, 30% buckwheat flour, 30% oat flour, 5% corn flour and 3% mung bean flour into the dough mixer;

[0046] Step 4: After the dough mixer has worked for 5 minutes, add 2% alkaline water and eggs, and the weight ratio of alkaline water and eggs is 2:3.

[0047] The steps for making dough are as follows:

[0048] Step (1): During the dough kneading process, it is necessary to gradually add an appropriate amount of sauce and soft water. The weight ratio of flour to sauce and soft water is usually 25:9. The sauce and soft water are added in batches and intermittently. 90 grams of water are required for every 250 grams of flour. The dough kneading time is controlled between 10 and 15 minutes. During the dough kneading process, it is necessary to pay attention to controlling the working temperature of the dough mixer. The temperature range of the dough mixer when it is working normally is 40°C to 60°C to prevent the machine from overheating and causing the dough to deteriorate or affecting the taste;

[0049] Step (2): After the dough mixer has been working for 5 minutes, mix the eggs and alkaline water in advance, then add the eggs and alkaline water into the dough mixer. The dough is kneaded in an intermittent manner. During the intermittent time, the dough can be sampled and the pH value can be measured using a pH test paper. Based on the measurement result, the amount of alkaline water can be appropriately increased or decreased until the pH value of the dough reaches an appropriate range of 6.5-7.5.

[0050] The steps for making juice softener are as follows:

[0051] Step (i): according to the amount of water to be treated, take an appropriate amount of edible alkali powder (sodium carbonate) and dissolve it in water, stir it evenly to make an alkaline aqueous solution, use pH test paper or pH meter to measure the pH value of the alkaline aqueous solution, and control the ratio of sodium carbonate to water between 0.5% and 1%;

[0052] Step (ii): Select purified water as the raw material, pour the purified water into a pot, and heat the purified water to boiling over high heat. During the heating process, gradually add an appropriate amount of alkaline aqueous solution while stirring, so that the calcium and magnesium ions in the water react with the alkali to form a precipitate, continue to heat, keep the water boiling for 5-10 minutes, and allow the calcium and magnesium ions in the water to be fully precipitated;

[0053] Step (iii): Remove the boiling pure water from the fire, filter the boiling pure water through an ion filter membrane, and filter the calcium and magnesium precipitated in the water;

[0054] Step (iv): The filtered soft water is placed in the room to cool naturally, and the water is cooled to 6 degrees Celsius. The cooled soft water is then filtered through an ion filter membrane again to obtain clean soft water at a temperature of 6 degrees Celsius.

[0055] Step (V): prepare 20% cucumber, 20% carrot, 20% spinach, 20% celery and 20% pumpkin, put the vegetables into a crusher according to the weight ratio to crush them into particles, put them into a slow juicer to squeeze the juice, and then separate the crushed mud and juice through a separator to obtain a mixed cucumber, carrot, spinach, celery and pumpkin mixed juice, put the juice into a blender to stir, add an appropriate amount of honey or lemon juice according to the weight of the juice and mix well, add cucumber juice when kneading the dough to make the dough softer and reduce the generation of bubbles, carrot juice is rich in carotene, has a natural sweetness and color, can add nutrition and flavor to the dough, in addition, the fiber in carrot juice It helps to improve the structure of the dough and make the noodles more chewy. Spinach juice is rich in iron and vitamins, which is good for health. Adding spinach juice when kneading the dough can not only increase the nutritional value of the dough, but also make the noodles appear emerald green and improve appetite. Celery juice has a unique aroma and cool feeling, which can bring a different flavor to the noodles. At the same time, the cellulose in celery juice helps to improve the texture of the dough and reduce the generation of bubbles. Pumpkin juice tastes sweet and is rich in nutrients such as β-carotene and vitamin A. Adding pumpkin juice when kneading the dough can make the noodles appear golden and increase appetite. After mixing, take out the juice and add it to clean soft water. During the process of adding the juice, you need to stir with a stirring rod;

[0056] Step (six): Control the kneading time between 10-15 minutes. During the kneading time, add juice and soft water in batches.

[0057] The method of making multi-grain noodles is to gradually add the processed soft water during the dough kneading process, and control the kneading time between 10-15 minutes to ensure that the flour and water are fully mixed and form a smooth and elastic dough. Pay attention to controlling the working temperature of the dough mixer, keeping it between 40℃ and 60℃ to avoid overheating of the machine causing the dough to deteriorate or affect the taste. The dough mixer kneads the dough intermittently, and samples the dough during the intermittent time. Use pH test paper to measure the pH value, and appropriately increase or decrease the amount of alkaline water according to the measurement results until the pH value of the dough reaches 6.5-7. 5. After the dough mixer has been working for 5 minutes, stir the eggs and alkaline water in advance, and then add the eggs and alkaline water to the dough mixer. Compared with the traditional multi-grain noodles making, vegetable juice and soft water are added in batches during the dough making process. The celery juice and cucumber juice in the juice and soft water can effectively reduce the condensation and bubble generation inside the dough, making the noodles uniform and preventing the noodles from breaking or breaking easily during the cooking process. Adding spinach juice and pumpkin juice increases the deliciousness and appetite of the multi-grain noodles. Adding carrot juice makes the dough sweet and colorful, and increases the nutrition and flavor of the dough.

[0058] Example 2: The difference between the two is that after kneading the dough, use a brush to dip a little cooking oil, then use the brush to apply a layer of cooking oil on the inner side of the plastic wrap, cover the dough with the plastic wrap, and then put the dough into the dough proofing machine.

[0059] The relative humidity inside the dough proofing machine is between 50% and 70%.

[0060] Put the multi-grain noodle dough into the dough proofing machine, and adjust the dough proofing time of the dough proofing machine to between 1-2 hours.

[0061] Put the multi-grain noodle dough into the dough proofing machine. The optimal temperature range inside the dough proofing machine is between 25-30 degrees Celsius.

[0062] After the dough is rested, put it into a dough spreading machine for spreading, and then put it into a slicer to cut the thin dough into strips.

[0063] The strip noodles are dried at low temperature and placed in a dryer. The temperature range of low temperature drying inside the dryer should be controlled between 40-60 degrees Celsius, and the relative humidity inside the dryer should be controlled between 50%-70%. After low temperature drying is completed, the multi-grain noodles are vacuum packed.

[0064] In the production process of multi-grain noodles, when the multi-grain noodles dough is resting, use a brush to dip a little cooking oil, and then use the brush to apply a layer of cooking oil on the inner side of the plastic wrap, cover the dough with the plastic wrap, and then put the dough into the dough resting machine, adjust the dough resting time and the optimal temperature of the dough resting machine, and ensure that after the dough resting is completed, when the plastic wrap is torn off, prevent the plastic wrap from sticking to the surface of the dough to ensure the integrity of the dough surface.

[0065] Embodiment 3: The difference between the above embodiment 1 and the above embodiment 1 is that the method for making multi-grain noodles comprises the following steps:

[0066] 1. A method for making multi-grain noodles, characterized in that it comprises the following steps:

[0067] S1: preparing raw materials for making multi-grain noodles, and the raw materials are prepared according to weight ratio;

[0068] S2: The raw materials for making multi-grain noodles are mixed according to the proportions and then kneaded. During the kneading process, it is necessary to add sauce and soft water intermittently in small amounts;

[0069] S3: Based on step S2, after kneading the dough, the dough is allowed to rest;

[0070] S4: After the dough is rested, it is placed in a dough spreading machine and spread into thin slices, and then placed in a slicer to be cut into strips;

[0071] S5: The sliced ​​noodles are dried at low temperature and then processed and packaged.

[0072] The preparation of raw materials for multi-grain noodles includes the following steps:

[0073] Step 1: The raw materials for multi-grain noodles include: wheat flour, buckwheat flour, oatmeal flour, cornmeal, mung bean flour, alkaline water and eggs;

[0074] Step 2: The weight ratio of the raw materials for the multi-grain noodles is: 30% wheat flour, 30% buckwheat flour, 30% oatmeal flour, 5% cornmeal, 3% mung bean powder, 2% alkaline water and eggs;

[0075] Step 3: Put 30% wheat flour, 30% buckwheat flour, 30% oat flour, 5% corn flour and 3% mung bean flour into the dough mixer;

[0076] Step 4: After the dough mixer has worked for 5 minutes, add 2% alkaline water and eggs, and the weight ratio of alkaline water and eggs is 2:3.

[0077] The steps for making dough are as follows:

[0078] Step (1): During the dough kneading process, it is necessary to gradually add an appropriate amount of sauce and soft water. The weight ratio of flour to sauce and soft water is usually 25:9. The sauce and soft water are added in batches and intermittently. 90 grams of water are required for every 250 grams of flour. The dough kneading time is controlled between 10 and 15 minutes. During the dough kneading process, it is necessary to pay attention to controlling the working temperature of the dough mixer. The temperature range of the dough mixer when it is working normally is 40°C to 60°C to prevent the machine from overheating and causing the dough to deteriorate or affecting the taste;

[0079] Step (2): After the dough mixer has been working for 5 minutes, mix the eggs and alkaline water in advance, then add the eggs and alkaline water into the dough mixer. The dough is kneaded in an intermittent manner. During the intermittent time, the dough can be sampled and the pH value can be measured using a pH test paper. Based on the measurement result, the amount of alkaline water can be appropriately increased or decreased until the pH value of the dough reaches an appropriate range of 6.5-7.5.

[0080] The steps for making juice softener are as follows:

[0081] Step (i): according to the amount of water to be treated, take an appropriate amount of edible alkali powder (sodium carbonate) and dissolve it in water, stir it evenly to make an alkaline aqueous solution, use pH test paper or pH meter to measure the pH value of the alkaline aqueous solution, and control the ratio of sodium carbonate to water between 0.5% and 1%;

[0082] Step (ii): Select purified water as the raw material, pour the purified water into a pot, and heat the purified water to boiling over high heat. During the heating process, gradually add an appropriate amount of alkaline aqueous solution while stirring, so that the calcium and magnesium ions in the water react with the alkali to form a precipitate, continue to heat, keep the water boiling for 5-10 minutes, and allow the calcium and magnesium ions in the water to be fully precipitated;

[0083] Step (iii): Remove the boiling pure water from the fire, filter the boiling pure water through an ion filter membrane, and filter the calcium and magnesium precipitated in the water;

[0084] Step (iv): The filtered soft water is placed in the room to cool naturally, and the water is cooled to 6 degrees Celsius. The cooled soft water is then filtered through an ion filter membrane again to obtain clean soft water at a temperature of 6 degrees Celsius.

[0085] Step (V): prepare 20% cucumber, 20% carrot, 20% spinach, 20% celery and 20% pumpkin, put the vegetables into a crusher according to the weight ratio to crush them into particles, put them into a slow juicer to squeeze the juice after crushing, and then separate the crushed mud and juice through a separator to obtain a mixed cucumber, carrot, spinach, celery and pumpkin mixed juice, put the juice into a blender to stir, add an appropriate amount of honey or lemon juice according to the weight of the juice and mix it thoroughly, after mixing, take out the juice and add it to clean soft water, and stir it with a stirring rod during the process of adding the juice;

[0086] Step (six): Control the kneading time between 10-15 minutes. During the kneading time, add juice and soft water in batches.

[0087] After kneading the dough, when letting it rest, use a brush to dip a little cooking oil, then use the brush to apply a layer of cooking oil on the inside of the plastic wrap, cover the dough with the plastic wrap, and then put the dough into the dough resting machine.

[0088] The relative humidity inside the dough proofing machine is between 50% and 70%.

[0089] Put the multi-grain noodle dough into the dough proofing machine, and adjust the dough proofing time of the dough proofing machine to between 1-2 hours.

[0090] Put the multi-grain noodle dough into the dough proofing machine. The optimal temperature range inside the dough proofing machine is between 25-30 degrees Celsius.

[0091] After the dough is rested, put it into a dough spreading machine for spreading, and then put it into a slicer to cut the thin dough into strips.

[0092] The strip noodles are dried at low temperature and placed in a dryer. The temperature range of low temperature drying inside the dryer should be controlled between 40-60 degrees Celsius, and the relative humidity inside the dryer should be controlled between 50%-70%. After low temperature drying is completed, the multi-grain noodles are vacuum packed.

[0093] Comparative Example 1: The difference between this comparative example and Example 1 is that this example uses an equal amount of tap water instead of treated soft water, and does not add alkaline water and eggs.

[0094] Comparative Example 2: The difference between this comparative example and Example 1 is that in this example, tap water is used to add eggs during the dough kneading process, but alkaline water is not added.

[0095] Comparative Example 3: This comparative example differs from Example 1 in that: in this example, tap water is used to add alkaline water during the dough kneading process, but no eggs are added.

[0096] Comparative Example 4: The difference between this comparative example and Example 1 is that this example uses tap water to add alkaline water and eggs during the dough kneading process.

[0097] Comparative Example 5: The difference between this comparative example and Example 1 is that this example uses soft water for the dough in the process of kneading the dough, and does not add alkaline water and eggs.

[0098] Comparative Example 6: The difference between this comparative example and Example 1 is that in the process of kneading the dough, soft water is used to add alkaline water, but no eggs are added.

[0099] Comparative Example 7: The difference between this comparative example and Example 1 is that in the process of kneading the dough, soft water is used to add eggs, but no alkaline water is added.

[0100] Dough appearance, hardness and post-cooking breakage and fracture test: The dough and cooked multi-grain noodle samples provided in Example 1 and Comparative Examples 1-7 were scored respectively.

[0101] The rule setting is to comprehensively score the dough appearance, hardness and post-cooking breakage test, among which the bubble volume and local condensation dough, dough surface hardness and post-cooking breakage test are evaluated as A, B, and C, among which A is the best and C is the worst; among which, the comprehensive score of the appearance, hardness and post-cooking breakage test of the multi-grain noodles is 5-10 points, among which 10 points are the best and 5 points are the worst; the obtained test data are recorded in the following table:

[0102]

[0103] By comparing and analyzing the relevant data in the table, it can be seen that the multi-grain noodles prepared by the present invention not only effectively avoids condensation and bubble generation inside the dough, making the noodles uniform, but also prevents the noodles from breaking or breaking during the cooking process, thereby increasing the eating experience of the multi-grain noodles. This shows that the preparation method of the multi-grain noodles provided by the present invention has a broader market prospect and is more suitable for promotion.

[0104] In the description of this specification, the description with reference to the terms "one embodiment", "example", "specific example", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0105] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A method for making multi-grain noodles, characterized by: The following steps are involved: S1: preparing raw materials for making multi-grain noodles, and the raw materials are prepared according to weight ratio; S2: The raw materials for making multi-grain noodles are mixed according to the proportions and then kneaded. During the kneading process, it is necessary to add sauce and soft water intermittently in small amounts; S3: Based on step S2, after kneading the dough, the dough is allowed to rest; S4: After the dough is rested, it is placed in a dough spreading machine and spread into thin slices, and then placed in a slicer to be cut into strips; S5: The sliced ​​noodles are dried at low temperature and then processed and packaged.

2. The method for making multi-grain noodles according to claim 1, characterized in that: The preparation of the raw materials for the multi-grain noodles comprises the following steps: Step 1: The raw materials for multi-grain noodles include: wheat flour, buckwheat flour, oatmeal flour, cornmeal, mung bean flour, alkaline water and eggs; Step 2: The weight ratio of the raw materials for the multi-grain noodles is: 30% wheat flour, 30% buckwheat flour, 30% oatmeal flour, 5% cornmeal, 3% mung bean powder, 2% alkaline water and eggs; Step 3: Put 30% wheat flour, 30% buckwheat flour, 30% oat flour, 5% corn flour and 3% mung bean flour into the dough mixer; Step 4: After the dough mixer has worked for 5 minutes, add 2% alkaline water and eggs, and the weight ratio of alkaline water and eggs is 2:

3.

3. The method for making multi-grain noodles according to claim 2, characterized in that: The dough mixing steps are as follows: Step (1): During the dough kneading process, it is necessary to gradually add an appropriate amount of sauce and soft water. The weight ratio of flour to sauce and soft water is usually 25:

9. The sauce and soft water are added in batches and intermittently. The dough kneading time is controlled between 10 and 15 minutes. During the dough kneading process, it is necessary to pay attention to controlling the working temperature of the dough mixer. The temperature range of the dough mixer during normal operation is 40°C to 60°C to prevent the machine from overheating, which may cause the dough to deteriorate or affect the taste. Step (2): After the dough mixer has been working for 5 minutes, mix the eggs and alkaline water in advance, then add the eggs and alkaline water into the dough mixer. The dough is kneaded in an intermittent manner. During the intermittent time, the dough can be sampled and the pH value can be measured using a pH test paper. Based on the measurement result, the amount of alkaline water can be appropriately increased or decreased until the pH value of the dough reaches an appropriate range of 6.5-7.

5.

4. The method for making multi-grain noodles according to claim 3, characterized in that: The steps for making the juice softener are as follows: Step (i): according to the amount of water to be treated, take an appropriate amount of edible alkali powder (sodium carbonate) and dissolve it in water, stir it evenly to make an alkaline aqueous solution, use pH test paper or pH meter to measure the pH value of the alkaline aqueous solution, and control the ratio of sodium carbonate to water between 0.5% and 1%; Step (ii): Select purified water as the raw material, pour the purified water into a pot, and heat the purified water to boiling over high heat. During the heating process, gradually add an appropriate amount of alkaline aqueous solution while stirring, so that the calcium and magnesium ions in the water react with the alkali to form a precipitate, continue to heat, keep the water boiling for 5-10 minutes, and allow the calcium and magnesium ions in the water to be fully precipitated; Step (iii): Remove the boiling pure water from the fire, filter the boiling pure water through an ion filter membrane, and filter the calcium and magnesium precipitated in the water; Step (iv): The filtered soft water is placed in the room to cool naturally, and the water is cooled to 6 degrees Celsius. The cooled soft water is then filtered through an ion filter membrane again to obtain clean soft water at a temperature of 6 degrees Celsius. Step (V): prepare 20% cucumber, 20% carrot, 20% spinach, 20% celery and 20% pumpkin, put the vegetables into a crusher according to the weight ratio to crush them into particles, put them into a slow juicer to squeeze the juice after crushing, and then separate the crushed mud and juice through a separator to obtain a mixed cucumber, carrot, spinach, celery and pumpkin mixed juice, put the juice into a blender to stir, add an appropriate amount of honey or lemon juice according to the weight of the juice and mix it thoroughly, after mixing, take out the juice and add it to clean soft water, and stir it with a stirring rod during the process of adding the juice; Step (six): Control the kneading time between 10-15 minutes. During the kneading time, add juice and soft water in batches.

5. The method for making multi-grain noodles according to claim 1, characterized in that: When the dough is rested after the dough is kneaded, a brush is dipped in a little edible oil, and a layer of edible oil is applied on the inner side of the plastic wrap with the brush, the plastic wrap is covered on the dough, and then the dough is put into a dough resting machine.

6. The method for making multi-grain noodles according to claim 5, characterized in that: The relative humidity inside the dough proofing machine is between 50% and 70%.

7. The method for making multi-grain noodles according to claim 5, characterized in that: The multi-grain noodle dough is put into a dough proofing machine, and the dough proofing time of the dough proofing machine is adjusted to between 1 and 2 hours.

8. The method for making multi-grain noodles according to claim 5, characterized in that: The multi-grain noodle dough is put into a dough proofing machine, and the optimal temperature range inside the dough proofing machine is between 25-30 degrees Celsius.

9. The method for making multi-grain noodles according to claim 8, characterized in that: After the dough is rested, the dough is placed in a dough spreading machine for spreading, and then placed in a slicer to cut the flaky dough into strips.

10. The method for making multi-grain noodles according to claim 1, characterized in that: The strip noodles are subjected to low-temperature drying and are placed in a dryer. The temperature range of low-temperature drying inside the dryer should be controlled between 40-60 degrees Celsius, and the relative humidity inside the dryer should be controlled between 50%-70%. After the low-temperature drying is completed, the multi-grain noodles are vacuum-packed.

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