Millet noodles and a method for preparing the same

Abstract

The application discloses millet noodles and a preparation method thereof, and belongs to the technical field of coarse cereal food processing. Millet powder and water are mixed at a ratio of 1:(0.5-0.6) to make dough, and then wet noodles are obtained through static curing at a constant temperature and humidity of 150-180 DEG C for 5-10 min and extrusion molding. Finally, three-stage low-temperature gradient drying, including pre-drying, balance drying and final drying, is performed. The application solves the problems of difficult molding, easy soup and nutrient loss caused by the gluten-free and easy gelatinization of millet powder. The industrialized and stable production of the millet noodles is realized through multiple processes, and the prepared millet noodles have excellent cooking quality and high nutrient retention rate.

Description

Technical Field

[0001] This invention relates to the field of coarse grain food processing technology, specifically to a millet noodle and its preparation method. Background Technology

[0002] Millet, a traditional Chinese grain, is rich in beta-carotene, B vitamins, and various minerals. It is low in fat and sugar, yet highly nutritious, aligning with modern healthy eating trends. Processing millet into noodles can expand its industrial applications and meet consumer demand for convenient whole-grain staples. Current technologies primarily focus on improving single-stage processes, failing to achieve coordinated low-temperature control throughout the grinding, kneading, cooking, and drying processes. Therefore, it's impossible to simultaneously ensure shapeability, cooking resistance, and nutrient retention. Millet flour lacks gluten, preventing the formation of a viscoelastic dough, leading to difficulties in noodle shaping and breakage. Furthermore, millet starch easily gelatinizes and dissolves during heating, causing the noodles to become cloudy and sticky during cooking, resulting in extremely poor cooking resistance.

[0003] To overcome the above-mentioned defects, existing technologies mainly adopt exogenous addition, such as CN105433083A, a millet noodle and its preparation method, which discloses millet noodles that require the addition of wheat flour and salt, relying on wheat gluten for shaping, resulting in reduced millet purity and diluted nutrition; another approach is to use special processes, such as CN117337939A, a millet noodle processed from millet and its processing method. This uses a wet process of soaking and fermentation-grinding and sedimentation, but this method can only produce ready-to-eat products and cannot achieve industrialized dried noodles, and it does not solve the problem of cloudy broth when cooked; CN116806951B, a production method and processing equipment for pure millet instant noodles, uses puffing, extrusion and cooking to prepare instant noodles. Although no additives are needed, its high-temperature puffing process destroys heat-sensitive nutrients, and the product is only suitable for brewing with boiling water, which cannot meet the requirements of traditional boiled noodles for cooking resistance and taste. Existing technologies either rely on external additives or are limited to instant products, failing to achieve stable industrial production of "100% pure millet, boilable, and non-cloudy broth" dried noodles. Therefore, there is an urgent need to develop a millet noodle preparation process that balances shapeability, cooking resistance, and nutrient retention. Summary of the Invention

[0004] To address the aforementioned problems, this invention proposes a millet noodle and its preparation method, thereby solving the issues of difficulty in forming millet noodles, easy clouding and sticking in soup, severe nutrient loss, and difficulty in stable industrial production in the prior art.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: A type of millet noodle, said millet noodle is made from millet and water, said millet noodle has a cooked breakage rate of ≤5.0% and a starch dissolution rate of ≤6.0%; The millet noodles are made by the following steps: (1) The millet raw material is pretreated by removing impurities and peeling to obtain millet kernels; (2) The millet kernels are ground and sieved to obtain millet flour, wherein the temperature is controlled during the grinding process to avoid starch gelatinization; (3) Mix the millet flour with water in a certain proportion and knead the dough at a specific temperature to form flocculent powder; (4) The flocculent powder is cooked and then extruded to obtain wet noodles; (5) Dry the wet noodles until the moisture content of the noodles is 9%-10% to obtain millet noodles.

[0006] Preferably, the pretreatment includes removing impurities, peeling, and controlling the moisture content of millet grains to be 9%-11%.

[0007] Preferably, in step (2), the grinding adopts a three-stage grinding process of coarse grinding, fine grinding and ultra-fine grinding, and the grinding temperature is controlled to be ≤40℃ throughout the process; the sieving adopts a 120-mesh standard sieve with a sieving rate of ≥98%, and the material on the sieve is returned to the ultra-fine grinding process for secondary grinding.

[0008] Preferably, in step (3), a vacuum dough mixer is used to mix the dough, and the vacuum degree is maintained at -0.07MPa to -0.09MPa; first, it is stirred at a low speed of 70rpm for 2min, and then stirred at a high speed of 130-140rpm for 10-12min.

[0009] Preferably, in step (3), the mass ratio of millet flour to drinking water is 1:(0.5~0.6), the water temperature for kneading is 30-35℃, and the kneading time is 10-12min.

[0010] Preferably, in step (4), the conditions for the aging process are: temperature 150-180℃, relative humidity 75%-80%, and time 5-10min.

[0011] Preferably, in step (4), the extrusion molding is performed using a single-screw or twin-screw extruder, the die head is a circular hole or an irregular hole with a diameter of 1.0-2.0 mm, the extrusion temperature is ≤35℃, and the extrusion pressure is 2.0-5.0 MPa.

[0012] A second objective of this invention is to provide a method for preparing the millet noodles described above, the method comprising segmented low-temperature drying, wherein the segmented low-temperature drying includes: Pre-drying stage: temperature controlled at 32-36℃, humidity controlled at 50%-55%, wind speed controlled at 0.8-1.0m / s, time 70-90min; Balanced drying stage: temperature controlled at 28-30℃, humidity controlled at 45%-50%, wind speed controlled at 0.5-0.7m / s, time 150-180min; Final drying stage: temperature controlled at 25-28℃, humidity controlled at 40%-45%, and time controlled at 80-100min.

[0013] Due to the adoption of the above technical solution, the beneficial effects of the present invention are: This application obtains high-fineness powder through low-temperature grinding, and combines it with warm water kneading, constant temperature and humidity maturation, and low-temperature extrusion molding to successfully construct a dough system with good adhesion and extensibility without relying on any exogenous gluten or colloid, thus solving the fundamental problem of millet noodles being difficult to shape and easy to break.

[0014] The three-stage low-temperature drying process of this application precisely controls the water migration rate, enabling the formation of a dense and uniform starch gel network structure inside the noodles, effectively inhibiting the water absorption, swelling, and dissolution of starch granules during cooking. Detailed Implementation

[0015] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0016] Example 1: The steps for preparing millet noodles in this example: (1) Raw material pretreatment: Select high-quality millet grains after removing impurities. The grains should be plump, golden in color, free from mold and insects, and the moisture content should be controlled at 10%. After hulling, millet kernels are obtained.

[0017] (2) Powder preparation: The millet kernels are subjected to three stages of grinding: coarse grinding, fine grinding, and ultrafine grinding. Coarse grinding is carried out using a roller mill, fine grinding is carried out using a turbine mill, and ultrafine grinding is carried out using an airflow mill. The grinding temperature is controlled to be ≤40℃ throughout the process through a circulating water cooling system. After grinding, the material is sieved through a 120-mesh standard sieve, with a sieve pass rate of ≥98%. The material on the sieve is returned to the ultrafine grinding process for secondary grinding, and the sieved millet powder is collected.

[0018] (3) Warm water dough making: Take 1000g of the above millet flour and add 550g of drinking water. The mass ratio of millet flour to drinking water is 1:0.55, and the water temperature is 32℃. In a vacuum dough mixer, first stir at low speed (70rpm) for 2min, then stir at high speed (135rpm) for 11min, and maintain the vacuum degree at -0.08MPa.

[0019] (4) Curing and extrusion molding: Take out the stirred flocculent powder and place it in a curing machine. Curing is carried out for 8 minutes at a temperature of 150℃ and a relative humidity of 78%. The cured material is fed into a single screw extruder. A circular die with a diameter of 1.5mm is used. The extrusion temperature is 30℃ and the extrusion pressure is 3.5MPa. After extrusion, it is cut into wet noodles with a length of about 17cm by a rotary cutter.

[0020] (5) Three-stage low-temperature drying: The wet noodles are sent into the low-temperature drying chamber for staged drying.

[0021] Pre-drying stage: temperature 34℃, humidity 52%, wind speed 0.9m / s, time 80min.

[0022] Equilibrium drying stage: temperature 29℃, humidity 48%, wind speed 0.6m / s, time 165min.

[0023] Final drying stage: temperature 26℃, humidity 42%, time 90 min. Dry until the moisture content of the noodles drops to 9.5%.

[0024] (6) Cutting: The dried noodles are cut into 17cm long segments by a cutting device. Defective products that are broken, deformed, or uneven in thickness are removed to obtain millet noodles.

[0025] Example 2: Steps for preparing millet noodles in this example: (1) Raw material pretreatment: Select high-quality millet grains after removing impurities. The grains should be plump, golden in color, free from mold and insects, and the moisture content should be controlled at 10%. After hulling, millet kernels are obtained.

[0026] (2) Powder preparation: The millet kernels are subjected to three stages of grinding: coarse grinding, fine grinding, and ultrafine grinding. Coarse grinding is carried out using a roller mill, fine grinding is carried out using a turbine mill, and ultrafine grinding is carried out using an airflow mill. The grinding temperature is controlled to be ≤40℃ throughout the process through a circulating water cooling system. After grinding, the material is sieved through a 120-mesh standard sieve, with a sieve pass rate of ≥98%. The material on the sieve is returned to the ultrafine grinding process for secondary grinding, and the sieved millet powder is collected.

[0027] (3) Warm water dough making: Take 1000g of the above millet flour and add 600g of drinking water. The mass ratio of millet flour to drinking water is 1:0.6, and the water temperature is 32℃. In a vacuum dough mixer, first stir at low speed (70rpm) for 2min, then stir at high speed (135rpm) for 11min, and maintain the vacuum degree at -0.08MPa.

[0028] (4) Curing and extrusion molding: Take out the stirred flocculent powder and place it in a curing machine. Curing is carried out for 8 minutes at a temperature of 150℃ and a relative humidity of 78%. The cured material is fed into a single screw extruder. A circular die with a diameter of 1.5mm is used. The extrusion temperature is 30℃ and the extrusion pressure is 3.0MPa. After extrusion, it is cut into wet noodles with a length of about 17cm by a rotary cutter.

[0029] (5) Three-stage low-temperature drying: The wet noodles are sent into the low-temperature drying chamber for staged drying.

[0030] Pre-drying stage: temperature 34℃, humidity 52%, wind speed 0.9m / s, time 80min.

[0031] Equilibrium drying stage: temperature 29℃, humidity 48%, wind speed 0.6m / s, time 165min.

[0032] Final drying stage: temperature 26℃, humidity 42%, time 90 min. Dry until the moisture content of the noodles drops to 9.5%.

[0033] (6) Cutting: The dried noodles are cut into 17cm long segments by a cutting device. Defective products that are broken, deformed, or uneven in thickness are removed to obtain millet noodles.

[0034] Example 3: Steps for preparing millet noodles in this example: (1) Raw material pretreatment: Select high-quality millet grains after removing impurities. The grains should be plump, golden in color, free from mold and insects, and the moisture content should be controlled at 10%. After hulling, millet kernels are obtained.

[0035] (2) Powder preparation: The millet kernels are subjected to three stages of grinding: coarse grinding, fine grinding, and ultrafine grinding. Coarse grinding is carried out using a roller mill, fine grinding is carried out using a turbine mill, and ultrafine grinding is carried out using an airflow mill. The grinding temperature is controlled to be ≤40℃ throughout the process through a circulating water cooling system. After grinding, the material is sieved through a 120-mesh standard sieve, with a sieve pass rate of ≥98%. The material on the sieve is returned to the ultrafine grinding process for secondary grinding, and the sieved millet powder is collected.

[0036] (3) Warm water dough making: Take 1000g of the above millet flour and add 550g of drinking water. The mass ratio of millet flour to drinking water is 1:0.55, and the water temperature is 32℃. In a vacuum dough mixer, first stir at low speed (70rpm) for 2min, then stir at high speed (135rpm) for 11min, and maintain the vacuum degree at -0.08MPa.

[0037] (4) Curing and extrusion molding: Take out the stirred flocculent powder and place it in a curing machine. Curing is carried out for 8 minutes at a temperature of 150℃ and a relative humidity of 78%. The cured material is fed into a twin-screw extruder. A circular die with a diameter of 1.8mm is used. The extrusion temperature is 32℃ and the extrusion pressure is 4.0MPa. After extrusion, it is cut into wet noodles with a length of about 17cm by a rotary cutter.

[0038] (5) Three-stage low-temperature drying (parameter deviation): The wet noodles are sent into the low-temperature drying chamber for staged drying.

[0039] Pre-drying stage: temperature 35℃, humidity 55%, wind speed 1.0m / s, time 70min.

[0040] Balancing drying stage: temperature 29℃, humidity 50%, wind speed 0.7m / s, time 150min.

[0041] Final drying stage: temperature 27℃, humidity 45%, time 80 minutes. Dry until the moisture content of the noodles drops to 9.5%.

[0042] (6) Cutting: The dried noodles are cut into 17cm long segments by a cutting device. Defective products that are broken, deformed, or uneven in thickness are removed to obtain millet noodles.

[0043] Example 4: Steps for preparing millet noodles in this example: (1) Raw material pretreatment: Select high-quality millet grains after removing impurities. The grains should be plump, golden in color, free from mold and insects, and the moisture content should be controlled at 10%. After hulling, millet kernels are obtained.

[0044] (2) Powder preparation: The millet kernels are subjected to three stages of grinding: coarse grinding, fine grinding, and ultrafine grinding. Coarse grinding is carried out using a roller mill, fine grinding is carried out using a turbine mill, and ultrafine grinding is carried out using an airflow mill. The grinding temperature is controlled to be ≤40℃ throughout the process through a circulating water cooling system. After grinding, the material is sieved through a 120-mesh standard sieve, with a sieve pass rate of ≥98%. The material on the sieve is returned to the ultrafine grinding process for secondary grinding, and the sieved millet powder is collected.

[0045] (3) Warm water dough making: Take 1000g of the above millet flour and add 550g of drinking water. The mass ratio of millet flour to drinking water is 1:0.55, and the water temperature is 32℃. In a vacuum dough mixer, first stir at low speed (70rpm) for 2min, then stir at high speed (135rpm) for 11min, and maintain the vacuum degree at -0.08MPa.

[0046] (4) Curing and extrusion molding (shortening curing time): Take out the stirred flocculent powder and place it in a curing machine. Cure it for 8 minutes at a temperature of 150℃ and a relative humidity of 78%. The cured material is fed into a single screw extruder. A circular die with a diameter of 1.5mm is used. The extrusion temperature is 30℃ and the extrusion pressure is 3.5MPa. After extrusion, it is cut into wet noodles with a length of about 17cm by a rotary cutter.

[0047] (5) Three-stage low-temperature drying: The wet noodles are sent into the low-temperature drying chamber for staged drying.

[0048] Pre-drying stage: temperature 34℃, humidity 52%, wind speed 0.9m / s, time 80min.

[0049] Equilibrium drying stage: temperature 29℃, humidity 48%, wind speed 0.6m / s, time 165min.

[0050] Final drying stage: temperature 26℃, humidity 42%, time 90 min. Dry until the moisture content of the noodles drops to 9.5%.

[0051] (6) Cutting: The dried noodles are cut into 17cm long segments by a cutting device. Defective products that are broken, deformed, or uneven in thickness are removed to obtain millet noodles.

[0052] Example 5: Steps for preparing millet noodles in this example: (1) Raw material pretreatment: Select high-quality millet grains after removing impurities. The grains should be plump, golden in color, free from mold and insects, and the moisture content should be controlled at 10%. After hulling, millet kernels are obtained.

[0053] (2) Powder preparation: The millet kernels are subjected to three stages of grinding: coarse grinding, fine grinding, and ultrafine grinding. Coarse grinding is carried out using a roller mill, fine grinding is carried out using a turbine mill, and ultrafine grinding is carried out using an airflow mill. The grinding temperature is controlled to be ≤40℃ throughout the process through a circulating water cooling system. After grinding, the material is sieved through a 120-mesh standard sieve, with a sieve pass rate of ≥98%. The material on the sieve is returned to the ultrafine grinding process for secondary grinding, and the sieved millet powder is collected.

[0054] (3) Warm water dough making: Take 1000g of the above millet flour and add 550g of drinking water. The mass ratio of millet flour to drinking water is 1:0.55, and the water temperature is 32℃. In a vacuum dough mixer, first stir at low speed (70rpm) for 2min, then stir at high speed (135rpm) for 11min, and maintain the vacuum degree at -0.08MPa.

[0055] (4) Curing and extrusion molding (extending curing time): Take out the stirred flocculent powder and place it in a curing machine. Cure it for 8 minutes at a temperature of 150℃ and a relative humidity of 78%. The cured material is fed into a single screw extruder. A circular die with a diameter of 1.5mm is used. The extrusion temperature is 30℃ and the extrusion pressure is 3.5MPa. After extrusion, it is cut into wet noodles with a length of about 17cm by a rotary cutter.

[0056] (5) Three-stage low-temperature drying: The wet noodles are sent into the low-temperature drying chamber for staged drying.

[0057] Pre-drying stage: temperature 34℃, humidity 52%, wind speed 0.9m / s, time 80min.

[0058] Equilibrium drying stage: temperature 29℃, humidity 48%, wind speed 0.6m / s, time 165min.

[0059] Final drying stage: temperature 26℃, humidity 42%, time 90 min. Dry until the moisture content of the noodles drops to 9.5%.

[0060] (6) Cutting: The dried noodles are cut into 17cm long segments by a cutting device. Defective products that are broken, deformed, or uneven in thickness are removed to obtain millet noodles.

[0061] Example 6: Steps for preparing millet noodles in this example: (1) Raw material pretreatment: Select high-quality millet grains after removing impurities. The grains should be plump, golden in color, free from mold and insects, and the moisture content should be controlled at 10%. After hulling, millet kernels are obtained.

[0062] (2) Powder preparation: The millet kernels are subjected to three stages of grinding: coarse grinding, fine grinding, and ultrafine grinding. Coarse grinding is carried out using a roller mill, fine grinding is carried out using a turbine mill, and ultrafine grinding is carried out using an airflow mill. The grinding temperature is controlled to be ≤40℃ throughout the process through a circulating water cooling system. After grinding, the material is sieved through a 120-mesh standard sieve, with a sieve pass rate of ≥98%. The material on the sieve is returned to the ultrafine grinding process for secondary grinding, and the sieved millet powder is collected.

[0063] (3) Warm water dough making: Take 1000g of the above millet flour and add 550g of drinking water. The mass ratio of millet flour to drinking water is 1:0.55, and the water temperature is 35℃. In a vacuum dough mixer, first stir at low speed (70rpm) for 2min, then stir at high speed (135rpm) for 11min, and maintain the vacuum degree at -0.08MPa.

[0064] (4) Curing and extrusion molding: Take out the stirred flocculent powder and place it in a curing machine. Curing is carried out for 8 minutes at a temperature of 150℃ and a relative humidity of 78%. The cured material is fed into a single screw extruder. A circular die with a diameter of 1.2mm is used. The extrusion temperature is 28℃ and the extrusion pressure is 4.5MPa. After extrusion, it is cut into wet noodles with a length of about 17cm by a rotary cutter.

[0065] (5) Three-stage low-temperature drying: The wet noodles are sent into the low-temperature drying chamber for staged drying.

[0066] Pre-drying stage: temperature 34℃, humidity 52%, wind speed 0.9m / s, time 80min.

[0067] Equilibrium drying stage: temperature 29℃, humidity 48%, wind speed 0.6m / s, time 165min.

[0068] Final drying stage: temperature 26℃, humidity 42%, time 90 min. Dry until the moisture content of the noodles drops to 9.5%.

[0069] (6) Cutting: The dried noodles are cut into 17cm long segments by a cutting device. Defective products that are broken, deformed, or uneven in thickness are removed to obtain millet noodles.

[0070] Comparative Example 1: The steps for preparing millet noodles in this comparative example are as follows: (1) Raw material pretreatment: Select high-quality millet grains after removing impurities. The grains should be plump, golden in color, free from mold and insects, and the moisture content should be controlled at 10%. After hulling, millet kernels are obtained.

[0071] (2) Powder preparation: The millet kernels are subjected to three stages of grinding: coarse grinding, fine grinding, and ultrafine grinding. Coarse grinding is carried out using a roller mill, fine grinding is carried out using a turbine mill, and ultrafine grinding is carried out using an airflow mill. The grinding temperature is controlled to be ≤40℃ throughout the process through a circulating water cooling system. After grinding, the material is sieved through a 120-mesh standard sieve, with a sieve pass rate of ≥98%. The material on the sieve is returned to the ultrafine grinding process for secondary grinding, and the sieved millet powder is collected.

[0072] (3) Kneading: Take 1000g of the above millet flour and add 200g of drinking water. The mass ratio of millet flour to drinking water is 1:0.2, and the water temperature is 32℃. In a vacuum dough mixer, first stir at low speed (70rpm) for 2min, then stir at high speed (135rpm) for 10min, and maintain the vacuum degree at -0.08MPa.

[0073] (4) Curing and extrusion molding: Take out the stirred flocculent powder and place it in a curing machine. Curing is carried out for 8 minutes at a temperature of 150℃ and a relative humidity of 78%. The cured material is fed into a single screw extruder. A circular die with a diameter of 1.5mm is used. The extrusion temperature is 30℃ and the extrusion pressure is 3.5MPa. After extrusion, it is cut into wet noodles with a length of about 17cm by a rotary cutter.

[0074] (5) Three-stage low-temperature drying: The wet noodles are sent into the low-temperature drying chamber for staged drying.

[0075] Pre-drying stage: temperature 34℃, humidity 52%, wind speed 0.9m / s, time 80min.

[0076] Equilibrium drying stage: temperature 29℃, humidity 48%, wind speed 0.6m / s, time 165min.

[0077] Final drying stage: temperature 26℃, humidity 42%, time 90 min. Dry until the moisture content of the noodles drops to 9.5%.

[0078] (6) Cutting: The dried noodles are cut into 17cm long segments by a cutting device. Defective products that are broken, deformed, or uneven in thickness are removed to obtain millet noodles.

[0079] Comparative Example 2: The steps for preparing millet noodles in this comparative example: (1) Raw material pretreatment: Select high-quality millet grains after removing impurities. The grains should be plump, golden in color, free from mold and insects, and the moisture content should be controlled at 10%. After hulling, millet kernels are obtained.

[0080] (2) Powder preparation: The millet kernels are subjected to three stages of grinding: coarse grinding, fine grinding, and ultrafine grinding. Coarse grinding is carried out using a roller mill, fine grinding is carried out using a turbine mill, and ultrafine grinding is carried out using an airflow mill. The grinding temperature is controlled to be ≤40℃ throughout the process through a circulating water cooling system. After grinding, the material is sieved through a 120-mesh standard sieve, with a sieve pass rate of ≥98%. The material on the sieve is returned to the ultrafine grinding process for secondary grinding, and the sieved millet powder is collected.

[0081] (3) Kneading: Take 1000g of the above millet flour and add 800g of drinking water. The mass ratio of millet flour to drinking water is 1:0.8, and the water temperature is 32℃. In a vacuum dough mixer, first stir at low speed (70rpm) for 2min, then stir at high speed (135rpm) for 10min, and maintain the vacuum degree at -0.08MPa.

[0082] (4) Curing and extrusion molding: Take out the stirred flocculent powder and place it in a curing machine. Curing is carried out for 8 minutes at a temperature of 150℃ and a relative humidity of 78%. The cured material is fed into a single screw extruder. A circular die with a diameter of 1.5mm is used. The extrusion temperature is 30℃ and the extrusion pressure is 3.0MPa. After extrusion, it is cut into wet noodles with a length of about 17cm by a rotary cutter.

[0083] (5) Three-stage low-temperature drying: The wet noodles are sent into the low-temperature drying chamber for staged drying.

[0084] Pre-drying stage: temperature 34℃, humidity 52%, wind speed 0.9m / s, time 80min.

[0085] Equilibrium drying stage: temperature 29℃, humidity 48%, wind speed 0.6m / s, time 165min.

[0086] Final drying stage: temperature 26℃, humidity 42%, time 90 min. Dry until the moisture content of the noodles drops to 9.5%.

[0087] (6) Cutting: The dried noodles are cut into 17cm long segments by a cutting device. Defective products that are broken, deformed, or uneven in thickness are removed to obtain millet noodles.

[0088] Comparative Example 3: The steps for preparing millet noodles in this comparative example: (1) Raw material pretreatment: Select high-quality millet grains after removing impurities. The grains should be plump, golden in color, free from mold and insects, and the moisture content should be controlled at 10%. After hulling, millet kernels are obtained.

[0089] (2) Powder preparation: The millet kernels are subjected to three stages of grinding: coarse grinding, fine grinding, and ultrafine grinding. Coarse grinding is carried out using a roller mill, fine grinding is carried out using a turbine mill, and ultrafine grinding is carried out using an airflow mill. The grinding temperature is controlled to be ≤40℃ throughout the process through a circulating water cooling system. After grinding, the material is sieved through a 120-mesh standard sieve, with a sieve pass rate of ≥98%. The material on the sieve is returned to the ultrafine grinding process for secondary grinding, and the sieved millet powder is collected.

[0090] (3) Kneading: Take 1000g of the above millet flour and add 500g of drinking water. The mass ratio of millet flour to drinking water is 1:0.5, and the water temperature is 18℃. In a vacuum dough mixer, first stir at low speed (70rpm) for 2min, then stir at high speed (135rpm) for 10min, and maintain the vacuum degree at -0.08MPa.

[0091] (4) Curing and extrusion molding: Take out the stirred flocculent powder and place it in a curing machine. Curing is carried out for 8 minutes at a temperature of 150℃ and a relative humidity of 78%. The cured material is fed into a single screw extruder. A circular die with a diameter of 1.5mm is used. The extrusion temperature is 30℃ and the extrusion pressure is 3.5MPa. After extrusion, it is cut into wet noodles with a length of about 17cm by a rotary cutter.

[0092] (5) Three-stage low-temperature drying: The wet noodles are sent into the low-temperature drying chamber for staged drying.

[0093] Pre-drying stage: temperature 34℃, humidity 52%, wind speed 0.9m / s, time 80min.

[0094] Equilibrium drying stage: temperature 29℃, humidity 48%, wind speed 0.6m / s, time 165min.

[0095] Final drying stage: temperature 26℃, humidity 42%, time 90 min. Dry until the moisture content of the noodles drops to 9.5%.

[0096] (6) Cutting: The dried noodles are cut into 17cm long segments by a cutting device. Defective products that are broken, deformed, or uneven in thickness are removed to obtain millet noodles.

[0097] Comparative Example 4: The steps for preparing millet noodles in this comparative example: (1) Raw material pretreatment: Select high-quality millet grains after removing impurities. The grains should be plump, golden in color, free from mold and insects, and the moisture content should be controlled at 10%. After hulling, millet kernels are obtained.

[0098] (2) Powder preparation: The millet kernels are subjected to three stages of grinding: coarse grinding, fine grinding, and ultrafine grinding. Coarse grinding is carried out using a roller mill, fine grinding is carried out using a turbine mill, and ultrafine grinding is carried out using an airflow mill. The grinding temperature is controlled to be ≤40℃ throughout the process through a circulating water cooling system. After grinding, the material is sieved through a 120-mesh standard sieve, with a sieve pass rate of ≥98%. The material on the sieve is returned to the ultrafine grinding process for secondary grinding, and the sieved millet powder is collected.

[0099] (3) Kneading: Take 1000g of the above millet flour and add 550g of drinking water. The mass ratio of millet flour to drinking water is 1:0.55, and the water temperature is 32℃. In a vacuum dough mixer, first stir at low speed (70rpm) for 2min, then stir at high speed (135rpm) for 11min, and maintain the vacuum degree at -0.08MPa.

[0100] (4) Curing and extrusion molding: Take out the stirred flocculent powder and place it in a curing machine. Curing is carried out for 8 minutes at a temperature of 150℃ and a relative humidity of 78%. The cured material is fed into a single screw extruder. A circular die with a diameter of 1.5mm is used. The extrusion temperature is 30℃ and the extrusion pressure is 3.5MPa. After extrusion, it is cut into wet noodles with a length of about 17cm by a rotary cutter.

[0101] (5) Direct constant temperature drying: The wet noodles are sent into the drying room, the temperature is set at 45℃, the humidity at 35%, the wind speed at 1.0m / s, and the noodles are dried directly until the moisture content drops to 9.5%, with a total drying time of about 180min.

[0102] (6) Cutting: The dried noodles are cut into 17cm long segments by a cutting device. Defective products that are broken, deformed, or uneven in thickness are removed to obtain millet noodles.

[0103] Comparative Example 5: The steps for preparing millet noodles in this comparative example: (1) Raw material pretreatment: Select high-quality millet grains after removing impurities. The grains should be plump, golden in color, free from mold and insects, and the moisture content should be controlled at 10%. After hulling, millet kernels are obtained.

[0104] (2) Powder preparation: The millet kernels are subjected to three stages of grinding: coarse grinding, fine grinding, and ultrafine grinding. Coarse grinding is carried out using a roller mill, fine grinding is carried out using a turbine mill, and ultrafine grinding is carried out using an airflow mill. The grinding temperature is controlled to be ≤40℃ throughout the process through a circulating water cooling system. After grinding, the material is sieved through a 120-mesh standard sieve, with a sieve pass rate of ≥98%. The material on the sieve is returned to the ultrafine grinding process for secondary grinding, and the sieved millet powder is collected.

[0105] (3) Kneading: Take 1000g of the above millet flour and add 550g of drinking water. The mass ratio of millet flour to drinking water is 1:0.55, and the water temperature is 32℃. In a vacuum dough mixer, first stir at low speed (70rpm) for 2min, then stir at high speed (135rpm) for 11min, and maintain the vacuum degree at -0.08MPa.

[0106] (4) Curing and extrusion molding: Take out the stirred flocculent powder and place it in a curing machine. Curing is carried out for 8 minutes at a temperature of 150℃ and a relative humidity of 78%. The cured material is fed into a single screw extruder. A circular die with a diameter of 1.5mm is used. The extrusion temperature is 30℃ and the extrusion pressure is 3.5MPa. After extrusion, it is cut into wet noodles with a length of about 17cm by a rotary cutter.

[0107] (5) Two-stage low-temperature drying (pre-drying is cancelled): The wet noodles are sent into the low-temperature drying chamber for drying, which includes only the equilibrium drying and final drying stages.

[0108] Equilibrium drying stage: temperature 29℃, humidity 48%, wind speed 0.6m / s, time 165min.

[0109] Final drying stage: temperature 26℃, humidity 42%, time 90 min. Dry until the moisture content of the noodles drops to 9.5%.

[0110] (6) Cutting: The dried noodles are cut into 17cm long segments by a cutting device. Defective products that are broken, deformed, or uneven in thickness are removed to obtain millet noodles.

[0111] Comparative Example 6: The steps for preparing millet noodles in this comparative example: (1) Raw material pretreatment: Select high-quality millet grains after removing impurities. The grains should be plump, golden in color, free from mold and insects, and the moisture content should be controlled at 10%. After hulling, millet kernels are obtained.

[0112] (2) Powder preparation: The millet kernels are subjected to three stages of grinding: coarse grinding, fine grinding, and ultrafine grinding. Coarse grinding is carried out using a roller mill, fine grinding is carried out using a turbine mill, and ultrafine grinding is carried out using an airflow mill. The grinding temperature is controlled to be ≤40℃ throughout the process through a circulating water cooling system. After grinding, the material is sieved through a 120-mesh standard sieve, with a sieve pass rate of ≥98%. The material on the sieve is returned to the ultrafine grinding process for secondary grinding, and the sieved millet powder is collected.

[0113] (3) Kneading: Take 1000g of the above millet flour and add 550g of drinking water. The mass ratio of millet flour to drinking water is 1:0.55, and the water temperature is 32℃. In a vacuum dough mixer, first stir at low speed (70rpm) for 2min, then stir at high speed (135rpm) for 11min, and maintain the vacuum degree at -0.08MPa.

[0114] (4) Curing and extrusion molding: Take out the stirred flocculent powder and place it in a curing machine. Curing is carried out for 8 minutes at a temperature of 150℃ and a relative humidity of 78%. The cured material is fed into a single screw extruder. A circular die with a diameter of 1.5mm is used. The extrusion temperature is 30℃ and the extrusion pressure is 3.5MPa. After extrusion, it is cut into wet noodles with a length of about 17cm by a rotary cutter.

[0115] (5) Two-stage low-temperature drying (canceling equilibrium drying): The wet noodles are sent into the low-temperature drying chamber for drying, which includes only the pre-drying and final drying stages.

[0116] Pre-drying stage: temperature 34℃, humidity 52%, wind speed 0.9m / s, time 80min.

[0117] Final drying stage: temperature 26℃, humidity 42%, time 90 min. Dry until the moisture content of the noodles drops to 9.5%.

[0118] (6) Cutting: The dried noodles are cut into 17cm long segments by a cutting device. Defective products that are broken, deformed, or uneven in thickness are removed to obtain millet noodles.

[0119] Comparative Example 7: The steps for preparing millet noodles in this comparative example: (1) Raw material pretreatment: Select high-quality millet grains after removing impurities. The grains should be plump, golden in color, free from mold and insects, and the moisture content should be controlled at 10%. After hulling, millet kernels are obtained.

[0120] (2) Powder preparation: The millet kernels are subjected to three stages of grinding: coarse grinding, fine grinding, and ultrafine grinding. Coarse grinding is carried out using a roller mill, fine grinding is carried out using a turbine mill, and ultrafine grinding is carried out using an airflow mill. The grinding temperature is controlled to be ≤40℃ throughout the process through a circulating water cooling system. After grinding, the material is sieved through a 120-mesh standard sieve, with a sieve pass rate of ≥98%. The material on the sieve is returned to the ultrafine grinding process for secondary grinding, and the sieved millet powder is collected.

[0121] (3) Kneading: Take 1000g of the above millet flour and add 550g of drinking water. The mass ratio of millet flour to drinking water is 1:0.55, and the water temperature is 32℃. In a vacuum dough mixer, first stir at low speed (70rpm) for 2min, then stir at high speed (135rpm) for 11min, and maintain the vacuum degree at -0.08MPa.

[0122] (4) Extrusion molding (canceling static curing): The mixed material is directly fed into a single screw extruder without curing. A circular die with a diameter of 1.5 mm is used, the extrusion temperature is 30℃, the extrusion pressure is 3.5 MPa, and after extrusion, it is cut into wet noodles with a length of about 17 cm by a rotary cutter.

[0123] (5) Three-stage low-temperature drying: The wet noodles are sent into the low-temperature drying chamber for staged drying.

[0124] Pre-drying stage: temperature 34℃, humidity 52%, wind speed 0.9m / s, time 80min.

[0125] Equilibrium drying stage: temperature 29℃, humidity 48%, wind speed 0.6m / s, time 165min.

[0126] Final drying stage: temperature 26℃, humidity 42%, time 90 min. Dry until the moisture content of the noodles drops to 9.5%.

[0127] (6) Cutting: The dried noodles are cut into 17cm long segments by a cutting device. Defective products that are broken, deformed, or uneven in thickness are removed to obtain millet noodles.

[0128] Comparative Example 8: The steps for preparing millet noodles in this comparative example are as follows: (1) Raw material pretreatment: Select high-quality millet grains after removing impurities. The grains should be plump, golden in color, free from mold and insects, and the moisture content should be controlled at 10%. After hulling, millet kernels are obtained.

[0129] (2) Powder preparation: The millet kernels are subjected to three stages of grinding: coarse grinding, fine grinding, and ultrafine grinding. Coarse grinding is carried out using a roller mill, fine grinding is carried out using a turbine mill, and ultrafine grinding is carried out using an airflow mill. The grinding temperature is controlled to be ≤40℃ throughout the process through a circulating water cooling system. After grinding, the material is sieved through a 120-mesh standard sieve, with a sieve pass rate of ≥98%. The material on the sieve is returned to the ultrafine grinding process for secondary grinding, and the sieved millet powder is collected.

[0130] (3) Kneading: Take 1000g of the above millet flour and add 550g of drinking water. The mass ratio of millet flour to drinking water is 1:0.55, and the water temperature is 32℃. In a vacuum dough mixer, first stir at low speed (70rpm) for 2min, then stir at high speed (135rpm) for 11min, and maintain the vacuum degree at -0.08MPa.

[0131] (4) Curing and extrusion molding (high temperature extrusion): Take out the stirred flocculent powder and place it in a curing machine. Curing is carried out for 8 minutes at a temperature of 150℃ and a relative humidity of 78%. The cured material is fed into a single screw extruder. A circular die with a diameter of 1.5mm is used. The extrusion temperature is 55℃ and the extrusion pressure is 4.5MPa. After extrusion, it is cut into wet noodles with a length of about 17cm by a rotary cutter.

[0132] (5) Three-stage low-temperature drying: The wet noodles are sent into the low-temperature drying chamber for staged drying.

[0133] Pre-drying stage: temperature 34℃, humidity 52%, wind speed 0.9m / s, time 80min.

[0134] Equilibrium drying stage: temperature 29℃, humidity 48%, wind speed 0.6m / s, time 165min.

[0135] Final drying stage: temperature 26℃, humidity 42%, time 90 min. Dry until the moisture content of the noodles drops to 9.5%.

[0136] (6) Cutting: The dried noodles are cut into 17cm long segments by a cutting device. Defective products that are broken, deformed, or uneven in thickness are removed to obtain millet noodles.

[0137] Comparative Example 9: The steps for preparing millet noodles in this comparative example: (1) Raw material pretreatment: Select high-quality millet grains after removing impurities. The grains should be plump, golden in color, free from mold and insects, and the moisture content should be controlled at 10%. After hulling, millet kernels are obtained.

[0138] (2) Powder preparation: The millet kernels are subjected to three stages of grinding: coarse grinding, fine grinding, and ultrafine grinding. Coarse grinding is carried out using a roller mill, fine grinding is carried out using a turbine mill, and ultrafine grinding is carried out using an airflow mill. The grinding temperature is controlled to be ≤40℃ throughout the process through a circulating water cooling system. After grinding, the material is sieved through a 120-mesh standard sieve, with a sieve pass rate of ≥98%. The material on the sieve is returned to the ultrafine grinding process for secondary grinding, and the sieved millet powder is collected.

[0139] (3) Kneading: Take 1000g of the above millet flour and add 550g of drinking water. The mass ratio of millet flour to drinking water is 1:0.55, and the water temperature is 32℃. In a vacuum dough mixer, first stir at low speed (70rpm) for 2min, then stir at high speed (135rpm) for 11min, and maintain the vacuum degree at -0.08MPa.

[0140] (4) Curing and extrusion molding (high pressure extrusion): Take out the stirred flocculent powder and place it in a curing machine. Curing is carried out for 8 minutes at a temperature of 150℃ and a relative humidity of 78%. The cured material is fed into a single screw extruder. A circular die with a diameter of 1.5mm is used. The extrusion temperature is 30℃ and the extrusion pressure is 8.0MPa. After extrusion, it is cut into wet noodles with a length of about 17cm by a rotary cutter.

[0141] (5) Three-stage low-temperature drying: The wet noodles are sent into the low-temperature drying chamber for staged drying.

[0142] Pre-drying stage: temperature 34℃, humidity 52%, wind speed 0.9m / s, time 80min.

[0143] Equilibrium drying stage: temperature 29℃, humidity 48%, wind speed 0.6m / s, time 165min.

[0144] Final drying stage: temperature 26℃, humidity 42%, time 90 min. Dry until the moisture content of the noodles drops to 9.5%.

[0145] (6) Cutting: The dried noodles are cut into 17cm long segments by a cutting device. Defective products that are broken, deformed, or uneven in thickness are removed to obtain millet noodles.

[0146] Blank Example 1: Wet-fermented instant millet noodles (Refer to Example 1 of CN117337939A) Preparation steps: (1) Take 500g of high-quality millet, soak it in water for 12 hours, and drain the water.

[0147] (2) Add the soaked millet to the grinder, add 1000mL of water, grind until it passes through a 100-mesh sieve to obtain millet paste.

[0148] (3) Add 0.5g of active dry yeast to the millet paste, stir well, and ferment in a 30℃ constant temperature box for 4 hours.

[0149] (4) Pour the fermented rice paste into a steaming pan coated with a thin layer of oil, about 2 mm thick, and steam in a steamer for 10 minutes until the rice paste solidifies into a film.

[0150] (5) Take out the steamed rice film, cool it to room temperature, and cut it into noodles with a width of 2mm and a length of 17cm using a noodle cutter.

[0151] (6) The ready-to-eat wet millet noodles should be stored at 0-4℃ and have a shelf life of 7 days.

[0152] Blank Example 2: Puffed Extruded Instant Millet Noodles (Refer to Example 1 of CN116806951B) Preparation steps: (1) Take high-quality millet, crush it with a grinder, and pass it through an 80-mesh standard sieve to obtain millet flour.

[0153] (2) Take 1000g of millet flour, add 300mL of drinking water, stir and mix evenly, and adjust the moisture content of the material to 30%.

[0154] (3) Put the mixture into the twin-screw extruder and set the temperature of each section of the extruder: conveying section 80℃, melting section 120℃, forming section 140℃, and screw speed 150rpm.

[0155] (4) After the material is extruded and expanded, it is extruded from the die head to form a shape. The die head is a circular hole with a diameter of 1.5 mm, and the extruded material is a continuous strip.

[0156] (5) The extruded strip is cut into segments of about 17cm in length by a rotary cutter.

[0157] (6) Place the cut dough pieces in an 80℃ hot air drying oven and dry them until the moisture content is 10% (about 120 min).

[0158] (7) Remove and cool to obtain instant millet cakes. Store in a sealed container at room temperature.

[0159] Testing and Standard Evaluation: The following indicators are used to comprehensively evaluate product performance. All tests are repeated three times, and the results are expressed as "mean ± standard deviation".

[0160] 1. Rate of broken leaves (%) Test method: Refer to the "cooked breakage rate" test method in LS / T3212-2021 "Dried Noodles". Randomly select 30 noodles with a length of 18cm and cook them in 1000mL of boiling water for 8min (example and comparative example). After cooking, count the number of broken noodles (length <10cm).

[0161] Calculation formula: Breakage rate = (Number of broken branches / 30) × 100%.

[0162] Reference standard: LS / T3212-2021 stipulates that the breakage rate of cooked noodles should be ≤5.0%.

[0163] 2. Scoring for turbid soup (points) Testing method: Sensory evaluation method was used. After the noodle soup cooled to room temperature, 10 trained sensory evaluators gave a comprehensive score based on three dimensions: turbidity, translucency, and amount of sediment. Each item was scored out of 10 points, for a total of 30 points. The score was then multiplied by a coefficient and converted to a percentage.

[0164] Scoring details: The soup color is clear and bright (8-10 points), slightly cloudy (4-7 points), and severely cloudy (0-3 points). Good light transmittance (8-10 points), partially light transmittance (4-7 points), almost no light transmittance (0-3 points); No or very little precipitate (8-10 points), a small amount of precipitate (4-7 points), a large amount of precipitate (0-3 points).

[0165] 3. Starch dissolution rate (%) Detection method: Refer to Method 1 (enzymatic hydrolysis method) of GB5009.9-2023 "National Food Safety Standard - Determination of Starch in Food". Collect the noodle cooking water and make up to 500mL. Take 50mL and determine the total dissolved starch using the anthrone-sulfuric acid method. At the same time, determine the total starch content of the noodle raw powder.

[0166] Calculation formula: Starch dissolution rate = (mass of dissolved starch / total starch mass of noodles) × 100%.

[0167] 4. β-carotene retention rate (%) Detection method: The β-carotene content in millet flour and finished noodles was determined by high performance liquid chromatography according to GB5009.83-2016 "National Food Safety Standard - Determination of Carotene in Food".

[0168] Calculation formula: β-carotene retention rate = (content in finished product / content in raw material) × 100%.

[0169] 5. Retention rate of B vitamins (taking vitamin B1 as an example) (%) Detection method: The thiamine content was determined according to Method II (fluorescence spectrophotometry) of GB5009.84-2016 "National Food Safety Standard - Determination of Vitamin B1 in Food".

[0170] Calculation formula: Vitamin B1 retention rate = (content in finished product / content in raw material) × 100%.

[0171] 6. Hardness and Elasticity Test method: TPA test was performed using a texture analyzer (TA.XTPlus). Take 3-5 cooked noodles and place them side by side on the stage. Use a P / 35 aluminum cylindrical fixture. Test parameters: pre-test speed 1.0 mm / s, test speed 0.5 mm / s, post-test speed 1.0 mm / s, compression ratio 70%, and 5s interval between two compressions.

[0172] Index definitions: Hardness is the peak force (g) of the first compression; Elasticity is the ratio of the recovery height of the second compression to the deformation of the first compression.

[0173] 7. Optimal cooking time (min) Test method: Cook the noodles in 2000mL of boiling water, remove them every 30 seconds, squeeze them with a glass plate and observe the time when there is no white core and the texture is not undercooked.

[0174] Experimental results Table 1: Cooking breakage rate, broth turbidity score, starch dissolution rate, and β-carotene retention rate for each case.

[0175] From Table 1, we can conclude that: (1) The breakage rate of the cooked noodles in the preferred embodiment of this application is reduced by about 87% compared with wet fermented instant noodles (blank example 1) and by about 73% compared with puffed extruded instant noodles (blank example 2). The starch dissolution rate is reduced by about 73% compared with blank example 1 and by about 59% compared with blank example 2. The β-carotene retention rate is increased by about 67% compared with blank example 2. It can be seen that the process of this application significantly improves the formability, cooking resistance and nutrient retention of millet noodles.

[0176] (2) In Comparative Example 1, the ratio of ingredients to water was too low, and the breakage rate of cooked noodles increased sharply to nearly 50%; in Comparative Example 2, the ratio of ingredients to water was too high, and the cooking time was significantly prolonged; in Comparative Example 3, the water temperature for kneading the dough was too low, and the breakage rate of cooked noodles increased and the broth score decreased. It can be seen that the ratio of ingredients to water of 1: (0.5~0.6) and the warm water temperature of 30-35℃ are the key to ensuring the dough formation. Deviation from these ratios will lead to the deterioration of noodle performance.

[0177] (3) In Comparative Example 4, constant temperature drying was used, and the β-carotene retention rate decreased significantly by about 24%; in Comparative Example 7, the cooking process was omitted, and the cooked noodle breakage rate increased to over 33%; in Comparative Example 8, the extrusion temperature was too high, which led to a significant decrease in the β-carotene and VB1 retention rates; in Comparative Example 9, the extrusion pressure was too high, which led to a deterioration in the noodle texture. It can be seen that the three-stage drying, static cooking, and low-temperature extrusion molding have an irreplaceable synergistic effect. The absence of any process or deviation of parameters will lead to a serious decline in product quality.

[0178] Table 2: VB1 retention rate, hardness, elasticity, and optimal cooking time for each example

[0179] Table 2 shows that: (1) The VB1 retention rate of this application embodiment is about 20% higher than that of blank example 1 and about 67% higher than that of blank example 2. The elasticity is significantly better than that of blank example, and the hardness is in the ideal range. It can be seen that the low temperature process throughout the process effectively protects the heat-sensitive B vitamins and the texture of the noodles is excellent.

[0180] (2) In Comparative Example 1, the water content was insufficient, resulting in a significant decrease in hardness and elasticity to a low level; in Comparative Example 2, the water content was too high, leading to a significant extension of the cooking time to over 10 minutes; in Comparative Example 3, the water temperature was too low, resulting in significantly lower elasticity than in the Example. It can be seen that the material-to-water ratio and water temperature parameters of this application are reasonable, and deviations will lead to deterioration of the texture.

[0181] (3) In Comparative Example 4, constant temperature drying resulted in a VB1 retention rate that decreased by approximately 24% compared to Example 1; in Comparative Example 7, curing was eliminated, resulting in a hardness of 1630g and an elasticity of 0.51; in Comparative Example 8, high-temperature extrusion resulted in a hardness of 1850g and an elasticity of 0.55; and in Comparative Example 9, high-pressure extrusion resulted in a hardness of 2000g and an elasticity of 0.66, with the product having virtually no commercial value. It can be seen that the synergy of three-stage drying, curing, and low-temperature extrusion molding is the key to achieving high nutrient retention and excellent texture.

[0182] Based on the above analysis, we can conclude that: This application promotes mild and controllable pregelatinization of millet starch granules by kneading with warm water (30-35℃). The small amount of amylose dissolved in the process initially forms a three-dimensional network structure through hydrogen bonding and hydrophobic interaction during the subsequent static maturation at 150-180℃ and 75%-80% humidity, thus compensating for the lack of gluten protein. This application utilizes low-temperature extrusion molding to force materials through a die under uniform pressure, causing starch molecular chains to align in an orderly manner along the extrusion direction. Simultaneously, it further compacts the starch-protein composite system, forming a dense and continuous gel network, thus endowing the noodle blank with sufficient strength and toughness. This effect cannot be achieved if the extrusion temperature is too high or the pressure deviates from the specified value. This application simulates a "gradient equilibrium" moisture evaporation process through a three-stage low-temperature drying method. Pre-drying (32-36℃) forms a dense outer layer to prevent collapsing and sticking; equilibrium drying (28-30℃) homogenizes the internal moisture, further densifying the starch network; and final drying (25-28℃) is completed at a low temperature to avoid heat-sensitive nutrient loss. The resulting dried noodles, after rehydration, have an internal network that effectively binds starch granules, significantly inhibiting starch dissolution during gelatinization, thus achieving excellent qualities such as not clouding the broth, not sticking together, and a chewy texture. The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

[0183] This article uses specific examples to illustrate the principles and implementation methods of the present invention. The above examples are only for the purpose of helping to understand the method and core ideas of the present invention. The above descriptions are only preferred embodiments of the present invention. It should be noted that due to the limitations of textual expression, while there are objectively infinite specific structures, those skilled in the art can make several improvements, modifications, or changes without departing from the principles of the present invention, and can also combine the above technical features in an appropriate manner. These improvements, modifications, changes, or combinations, or the direct application of the inventive concept and technical solution to other situations without modification, should all be considered within the scope of protection of the present invention.

Claims

1. A type of millet noodles, characterized in that, The millet noodles are made from millet and water, and the cooked breakage rate of the millet noodles is ≤5.0%, and the starch dissolution rate is ≤6.0%. The millet noodles are made by the following steps: The millet raw material is pre-treated by removing impurities and peeling to obtain millet kernels; The millet kernels are ground and sieved to obtain millet flour, wherein the temperature is controlled during the grinding process to avoid starch gelatinization; The millet flour is mixed with water in a certain proportion and kneaded at a specific temperature to form flocculent powder. The flocculent powder is cooked and then extruded to form wet noodles; The wet noodles are dried until the moisture content of the noodles reaches 9%-10%, thus obtaining millet noodles.

2. The millet noodles according to claim 1, characterized in that, In step (1), the pretreatment includes removing impurities, peeling, and controlling the moisture content of millet grains to be 9%-11%.

3. The millet noodles according to claim 1, characterized in that, In step (2), the grinding adopts a three-stage grinding process of coarse grinding, fine grinding and ultra-fine grinding, and the grinding temperature is controlled to be ≤40℃ throughout the process; the sieving adopts a 120-mesh standard sieve with a sieving rate of ≥98%, and the material on the sieve is returned to the ultra-fine grinding process for secondary grinding.

4. The millet noodles according to claim 1, characterized in that, In step (3), a vacuum dough mixer is used to mix the dough, and the vacuum level is maintained between -0.07MPa and -0.09MPa. First, stir at a low speed of 70rpm for 2min, and then stir at a high speed of 130-140rpm for 10-12min.

5. The millet noodles according to claim 1, characterized in that, In step (3), the mass ratio of millet flour to drinking water is 1:(0.5~0.6), the water temperature for kneading is 30-35℃, and the kneading time is 10-12min.

6. The millet noodles according to claim 1, characterized in that, In step (4), the conditions for the ripening treatment are: temperature 150-180℃, relative humidity 75%-80%, and time 5-10min.

7. The millet noodles according to claim 1, characterized in that, In step (4), the extrusion molding is performed using a single-screw or twin-screw extruder, with a die head that is round or irregularly shaped with a diameter of 1.0-2.0 mm, an extrusion temperature of ≤35℃, and an extrusion pressure of 2.0-5.0 MPa.

8. The method for preparing millet noodles according to any one of claims 1-7, characterized in that, The preparation method includes segmented low-temperature drying, wherein the segmented low-temperature drying includes: Pre-drying stage: temperature controlled at 32-36℃, humidity controlled at 50%-55%, wind speed controlled at 0.8-1.0m / s, time 70-90min; Balanced drying stage: temperature controlled at 28-30℃, humidity controlled at 45%-50%, wind speed controlled at 0.5-0.7m / s, time 150-180min; Final drying stage: temperature controlled at 25-28℃, humidity controlled at 40%-45%, and time controlled at 80-100min.

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