Production process of whole-grain cooking-free noodles

Abstract

The invention discloses a production process of whole grain cooking-free noodles, which belongs to the technical field of production of cooking-free noodles, and comprises the following steps: step 1, selecting high-quality whole grains (such as oat, buckwheat, corn, millet, sorghum and the like), and mixing in proportion; step 2, adding a proper amount of water into the coarse cereal powder, performing dough kneading, and performing low-speed stirring by using a dough kneading machine to form uniform dough; according to the preparation method, through low-temperature low-speed stirring and segmented temperature-controlled curing, vitamin B family, dietary fibers and functional components (such as oat beta-glucan and buckwheat rutin) in the whole grains are effectively reserved, the nutrient retention rate is larger than or equal to 90%, the nutritional effect of the whole-grain cooking-free noodles is improved, and the whole-grain cooking-free noodles are suitable for people with blood sugar exceeding the standard. Secondly, starch can be gelatinized thoroughly (the gelatinization degree is larger than or equal to 92%) through the heating curing technology and the pressurizing curing technology, then the whole-grain noodles can be eaten only by being soaked in normal-temperature water for one hour, and nutrient loss caused by traditional boiling is avoided.

Description

Technical Field

[0001] The present invention belongs to the technical field of the production of non-cooked noodles, and specifically relates to a production process for non-cooked noodles made from miscellaneous grains and cereals. Background Art

[0002] With the improvement of people's health awareness, the high glycemic index (GI>70) and low dietary fiber content of traditional refined wheat noodles can no longer meet the needs of modern healthy diets. Miscellaneous grains and cereals (such as oats, buckwheat, corn, etc.) have become ideal staple food substitutes because they are rich in functional components such as β-glucan and rutin, and have a low GI characteristic (<55). However, the existing processing technologies for miscellaneous grain noodles have the following bottlenecks: the gelatinization degree of traditional steaming and boiling processes is only 70-85%, and it requires long-term boiling (8-10 minutes), resulting in nutrient loss of the noodles, and the existing technologies cannot balance high nutrient retention and efficient production. Summary of the Invention

[0003] The purpose of the present invention is to provide a production process for non-cooked noodles made from miscellaneous grains and cereals to solve the problems raised in the above background art.

[0004] To achieve the above purpose, the present invention provides the following technical solution: A production process for non-cooked noodles made from miscellaneous grains and cereals, comprising the following steps:

[0005] Step 1: Select high-quality miscellaneous grains and cereals (such as oats, buckwheat, corn, millet, sorghum, etc.) and mix them in proportion;

[0006] Step 2: Add appropriate water to the miscellaneous grain powder and knead the dough, and use a dough mixer to stir at a low speed to form a uniform dough;

[0007] Step 3: Extrude and ripen the miscellaneous grain dough by means of pressurization, and it is also possible to extrude and ripen the miscellaneous grain dough by means of heating;

[0008] Step 4: Extrude the ripened miscellaneous grain dough through a mold into the shape of noodles;

[0009] Step 5: Check the appearance of the miscellaneous grain noodles to ensure that there are no obvious defects;

[0010] Step 6: Conduct quality inspection on the processed miscellaneous grain noodles;

[0011] Step 7: Select suitable packaging materials, package the formed products, and store and transport the products;

[0012] As a further preference of this technical solution: After the selection of the miscellaneous grains and cereals in Step 1, the miscellaneous grains and cereals need to be washed clean, removing impurities and dust, and screening out the unqualified miscellaneous grains. After removing the impurities, the raw materials are pulverized to a fineness of more than 120 meshes to ensure the uniform texture of the powder;

[0013] As a further optimization of this technical solution: in step two, the miscellaneous grain powder and water need to be mixed at a mass ratio of 1:0.35 - 0.4, and the moisture content needs to be precisely controlled with an error controlled within ±1%. When the moisture content is too low (<0.35): the miscellaneous grain noodles are prone to puffing during extrusion and the finished products are prone to breakage. When the moisture content is too high (>0.4): the miscellaneous grain noodles are not thoroughly cooked during ripening and the products are prone to sticking.

[0014] As a further optimization of this technical solution: in step three, the temperature for ripening the miscellaneous grain dough is usually controlled between 100°C and 200°C, the applied pressure range is generally between 0.1 and 1.0 MPa, the ripening time is usually between 1 and 10 minutes, and the screw speed during extrusion and ripening is: 120 - 150 rpm.

[0015] As a further optimization of this technical solution: in step four, the aperture of the die for extruding the noodles is usually between 1.0 and 3.0 mm, and immediately after extrusion, the surface of the noodles is shaped with a cold air blower (20°C) to prevent sticking.

[0016] As a further optimization of this technical solution: the factors for inspecting the appearance of the miscellaneous grain noodles in step five include: color, shape, size, and impurities. Among them, color inspection mainly focuses on: the gloss, uniformity, and color change of the noodles. Shape inspection mainly focuses on: the consistency of the thickness and length of the noodles and the integrity of the surface. Size inspection mainly focuses on: the diameter of the noodles should be within 1.0 to 3.0 mm, and the length of the noodles should be within 20 to 30 cm. Impurity inspection mainly focuses on: there should be no impurities on the surface of the noodles, such as black spots, foreign objects, and the noodles should not contain any foreign objects, such as plastic or metal fragments.

[0017] As a further optimization of this technical solution: the aspects of quality inspection for the noodles in step six include: the pH value, moisture content, and ash content of the noodles.

[0018] As a further optimization of this technical solution:

[0019] In step seven, the packaging bag material for the miscellaneous grain noodles is polypropylene, and the storage temperature for the miscellaneous grains needs to be controlled between 10 - 20°C, the humidity needs to be controlled at ≤60%, and it needs to be placed in a light - proof place.

[0020] Compared with the prior art, the beneficial effects of the present invention are:

[0021] 1. In the present invention, through low-temperature and low-speed stirring and staged temperature-controlled ripening, vitamins B, dietary fiber and functional components (such as oat β-glucan and buckwheat rutin) in the grains and miscellaneous grains are effectively retained, and the nutrition retention rate is ≥90%, improving the nutritional effect of the non-cooking noodles made from grains and miscellaneous grains, which is suitable for people with blood sugar exceeding the standard. Secondly, through the heating ripening and pressure ripening technologies, the starch can be thoroughly gelatinized (gelatinization degree ≥92%). Furthermore, the non-cooking noodles made from grains and miscellaneous grains can be eaten after being soaked in normal-temperature water for 1 hour, avoiding the nutrient loss caused by traditional boiling.

[0022] 2. In the present invention, through the integration of extrusion and ripening, the ripening and shaping of the non-cooking noodles made from grains and miscellaneous grains can be completed in 3 - 5 minutes, and the efficiency is 3 times higher than that of the traditional steaming + rolling process, improving the processing efficiency of the non-cooking noodles made from grains and miscellaneous grains. At the same time, through the extrusion and ripening technology, the energy consumption is reduced compared with the traditional process. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is a flow chart of a production process for non-cooking noodles made from grains and miscellaneous grains according to the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0024] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0025] Embodiment

[0026] Please refer to Figure 1 As shown, the present invention provides a technical solution: a production process for non-cooking noodles made from grains and miscellaneous grains, including the following steps:

[0027] Step 1: Select high-quality grains and miscellaneous grains (such as oats, buckwheat, corn, millet, sorghum, etc.) and mix them in proportion;

[0028] Step 2: Add appropriate water to the flour of grains and miscellaneous grains and knead the dough with a dough mixer at low speed to form a uniform dough;

[0029] Step 3: Extrude and ripen the dough of grains and miscellaneous grains by pressure, and it can also be extruded and ripened by heating;

[0030] Step 4: Extrude the ripened dough of grains and miscellaneous grains through a mold into the shape of noodles;

[0031] Step 5: Check the appearance of the non-cooking noodles made from grains and miscellaneous grains to ensure there are no obvious defects;

[0032] Step 6: Conduct quality inspection on the processed cereal noodles;

[0033] Step 7: Select appropriate packaging materials, package the formed products, and store and transport the products;

[0034] In this embodiment, specifically: after the selection of cereals in step 1 is completed, the cereals need to be cleaned, impurities and dust need to be removed, and unqualified cereals need to be screened out, and the proportions in step 1 are: 30% oats, 25% buckwheat, 20% corn, 15% millet, and 10% sorghum;

[0035] In this embodiment, specifically: in the step 2, the grain flour and water need to be mixed in a mass ratio of 1:0.35-0.4, and the water content needs to be accurately controlled, the error needs to be controlled between ±1%, and the dough mixer is used to stir at a low speed for 10 minutes;

[0036] In this embodiment, specifically: in step 3, the temperature for ripening the whole grain dough is usually controlled between 100° C. and 200° C., and the applied pressure is generally in the range of 0.1 to 1.0 MPa, and the ripening time is generally between 1 and 10 minutes;

[0037] And the aging temperature partition table is as follows:

[0038] Zone 1 (Feeding section) 60 - 70°C (Pre-softening) Zone 2 (Aging section) 90 - 100°C (Starch gelatinization) Zone 3 (Shaping section) 80 - 85°C (Shaping)

[0039] In this embodiment, specifically: the aperture of the die for extruding the noodles in step 4 is usually 1.0 to 3.0 mm;

[0040] And the noodle drying stage table is as follows:

[0041]

[0042] In this embodiment, specifically: the factors for checking the appearance of the cereal noodles in step 5 include: color, shape, size, impurities, and the color of the cereal noodles is usually natural beige or light brown, and the surface of the noodles cannot be rough or cracked;

[0043] In this embodiment, specifically: the quality inspection of the noodles in step 6 includes: pH value, water content, and ash content of the noodles, and the pH value of the noodles is usually between 6.0 and 7.0, the water content is ≤12%, and the ash content is usually between 1.0% and 3.0%;

[0044] In this embodiment, specifically: the packaging bag for packaging the whole grain noodles in step 7 is made of polypropylene, and the storage temperature of the whole grains needs to be controlled between 10 and 20° C., and the packaging method for the whole grain noodles is not limited to polypropylene packaging bags;

[0045] The packaging methods are shown in the following table:

[0046] Packaging method Shelf life at room temperature Suggested sales cycle Ordinary PE bag 3 months Sold out within 2 months Vacuum packaging 6 - 8 months Sold out within 5 months Nitrogen-filled aluminum foil bag 12 months Sold out within 10 months

[0047] Although embodiments of the present invention have been shown and described, those of ordinary skill in the art will understand that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A production process for instant noodles made from miscellaneous grains, characterized in that, It includes the following steps: Step 1: Select high-quality whole grains (such as oats, buckwheat, corn, millet, sorghum, etc.) and mix them in proportion; Step 2: Add appropriate water to the whole grain powder and knead the dough, and use a dough mixer to stir at a low speed to form a uniform dough; Step 3: Extrude and cook the whole grain dough by pressurization, and it can also be extruded and cooked by heating; Step 4: Extrude the cooked whole grain dough through a mold into the shape of noodles; Step 5: Check the appearance of the whole grain noodles to ensure there are no obvious defects; Step 6: Conduct quality inspection on the processed whole grain noodles; Step 7: Select suitable packaging materials, package the formed products, and store and transport the products.

2. The production process of a kind of non-cook whole grain noodles according to claim 1, characterized in that: After the selection of the whole grains in Step 1, the whole grains need to be cleaned, removing impurities and dust, and screening out the unqualified whole grains.

3. A production process for instant whole grains noodles according to claim 2, characterized in that: In Step 2, the whole grain powder and water need to be mixed at a mass ratio of 1:0.35 - 0.4, and the moisture needs to be precisely controlled, with the error controlled within ±1%.

4. The production process of a kind of instant whole grains noodles according to claim 3, characterized in that: In Step 3, the temperature for cooking the whole grain dough is usually controlled between 100°C and 200°C, and the applied pressure range is generally between 0.1 and 1.0 MPa, and the cooking time is usually between 1 and 10 minutes.

5. A production process for instant whole grains noodles according to claim 4, characterized in that: In Step 4, the aperture of the mold for extruding the noodles is usually between 1.0 and 3.0 mm.

6. The production process of a kind of no-cooking whole grains noodles according to claim 5, characterized in that: The factors for checking the appearance of the whole grain noodles in Step 5 include: color, shape, size, impurities.

7. A production process of instant whole grains noodles according to claim 6, characterized in that: The aspects of quality inspection for the noodles in Step 6 include: pH value, moisture content, ash content of the noodles.

8. A production process of instant whole grains noodles according to claim 7, characterized in that: In Step 7, the packaging bag material for packaging the whole grain noodles is polypropylene, and the storage temperature for the whole grains needs to be controlled between 10 - 20°C.

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