Method for preparing multi-layer noodles having coarse grain as middle layer

Abstract

A method for preparing multi-layer noodles having a coarse grain as a middle layer, comprising the following steps: respectively adding water into coarse grain flour and wheat flour and performing kneading to form coarse grain dough and white dough; respectively rolling the coarse grain dough and the white dough into coarse grain dough sheets and white dough sheets by means of a pair of sheet pressing rollers; enabling the coarse grain dough sheets to undergo steam spraying treatment, the temperature of steam being 95-120°C, and the time for the steam spraying treatment is 10-110 s; alternately laying the white dough sheets and the coarse grain dough sheets that have undergone the steam spraying treatment and performing rolling to form a layered dough sheet, wherein the white dough sheets are used as an upper surface layer and a lower surface layer of the layered dough sheet; and cutting the layered dough sheet into layered noodles. The layered noodles are chewy and slightly soft on the inside, and have balanced nutrition and rich taste.

Description

A multi-layer preparation method based on coarse grains as the middle layer Technical Field

[0001] The invention belongs to the field of pasta, and particularly relates to a multi-layer preparation method based on coarse grains as a middle layer. Background Art

[0002] With the increasing demand for a healthy diet, whole grains are gradually becoming more popular and gaining increasing attention. Although whole grains can complement the nutritional components of fine grains, their taste is still slightly inferior to that of fine grains. Noodles are a common food in my country. Whole grains are often low in starch, which makes them loose and easily rotten when made due to insufficient viscosity. Therefore, noodles are usually made from wheat flour or a small amount of whole grain flour, which is then kneaded into a dough with water or fruit and vegetable juice. However, the chewiness is still not comparable to that of pure wheat noodles. Noodles mixed with whole grain flour are not resistant to boiling or soaking, and need to be eaten quickly after cooking, otherwise they easily absorb water and swell, causing the noodles to break. Millet is rich in nutrients and is commonly used to make porridge or ground into powder to make steamed cakes. However, noodles made from millet flour are almost unavailable on the market. How to make noodles from millet flour while maintaining a chewy texture is a worthy research topic for those skilled in the art. Summary of the Invention

[0003] In order to solve the problems existing in the above-mentioned prior art, the present invention provides a multi-layer preparation method based on coarse grains as the middle layer, which can make coarse grain flour, especially millet flour and wheat flour, into multi-layer noodles, so that the noodles are nutritionally balanced and can maintain a chewy taste.

[0004] The specific technical solution adopted in the present invention is:

[0005] A multi-layer preparation method based on coarse grains as a middle layer comprises the following steps:

[0006] S1. Add water to whole grain flour and wheat flour and knead them into whole grain dough and white dough respectively;

[0007] S3, subjecting the coarse grain noodles to steam treatment, with the steam temperature being 95-120° C. and the steam treatment time being 10-110 seconds;

[0008] S4, alternately laying white flour sheets and steam-treated coarse grain flour sheets to form layered flour sheets, with the white flour sheets serving as the upper and lower surface layers of the layered flour sheets;

[0009] S5. Cut the layered dough sheet into layered noodles.

[0010] In step S3, the temperature of the steam is 95-112° C., and the steam spraying treatment time is 30-90 seconds.

[0011] In the step S3, before the steam treatment, the upper and lower surfaces of the coarse grain noodles are pre-treated by spraying water.

[0012] Steps S3-S5 are implemented with the aid of a noodle press, which includes a conveying roller group, a steam chamber, a sheeting roller group, and a cutter roller group sequentially arranged along the processing direction. The conveying roller group includes a white flour roller and a coarse grain roller. The coarse grain flour sheet is conveyed through the steam chamber by the coarse grain roller and then squeezed into a layered flour sheet with the white flour sheet by the sheeting roller group. The layered flour sheet is cut into two rows of layered noodles by the cutter roller group.

[0013] A shaping component is provided below the cutting roller group, and the shaping component includes a first rubbing board and a second rubbing board. The first rubbing board is located between the two rows of layered noodles, and the second rubbing board is respectively located on the front and rear sides of the two rows of layered noodles. The first rubbing board is installed with the help of a first track and has the freedom to move along the first track. The second rubbing board is installed with the help of a second track and has the freedom to move along the second track. The first track is arranged parallel to the axis of the cutting roller group, and the second track is arranged perpendicular to the first track.

[0014] A pre-shaping component is arranged between the cutting roller group and the shaping component, and the pre-shaping component includes a first shaping block, a second shaping block, a first connecting plate and a second connecting plate. The first shaping block is located on the right side of the layered noodles and is connected by means of the first connecting plate, and the second shaping block is located on the left side of the layered noodles and is connected by means of the second connecting plate. The distance D between the adjacent ends of the first shaping block and the second shaping block is less than the thickness L between the left and right sides of the layered noodles. The first connecting plate and the second connecting plate have the freedom to move toward each other by means of the third track and the fourth track respectively. The third track and the fourth track are respectively arranged parallel to the axis of the cutting roller group.

[0015] A noodle outlet plate is further provided between the cutting roller group and the pre-shaping component. The noodle outlet plate is provided with a group of noodle holes corresponding to the noodle outlets of the cutting roller group. The first shaping block and the second shaping block are respectively provided corresponding to the noodle holes.

[0016] An upper nozzle and a lower nozzle with opposite spraying directions are arranged in the steam chamber, and the upper nozzle and the lower nozzle are respectively connected to the water vapor supply equipment.

[0017] The beneficial effects of the present invention are:

[0018] The present invention adopts a technical solution of spraying steam on coarse grain noodles, and then alternately laying the coarse grain noodles and white flour sheets and rolling them into one body to form layered noodles. The surfaces of the white flour sheets and the coarse grain noodles in the layered noodles are fused, and they are not easy to separate. The white flour sheets serve as the upper and lower layers of the layered noodles, so that the layered noodles maintain good toughness as a whole. On the other hand, due to the difference in toughness between coarse grain flour and wheat flour, the layered noodles have a strong initial chewiness and are slightly soft inside, which improves nutrition and has a rich taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] FIG1 is a schematic structural diagram of Example 1;

[0020] FIG2 is a cross-sectional view taken along line AA in FIG1 ;

[0021] FIG3 is a schematic diagram of the working state of the cutting roller assembly, the pre-shaping component, and the shaping component of Example 2;

[0022] FIG4 is a schematic diagram of the assembly of the pre-molding component and the shaping component;

[0023] FIG5 is a schematic diagram of the working state of the noodle outlet plate in Example 3;

[0024] FIG6 is a cross-sectional view taken along line BB of FIG5 ;

[0025] In the accompanying drawings, 1. coarse grain noodle sheet, 2. white noodle sheet, 3. layered noodle sheet, 4. layered noodles, 5. steam chamber, 6. sheeting roller group, 7. white noodle roller, 8. coarse grain roller, 9. cutting roller group, 10. shaping component, 11. first rubbing plate, 12. second rubbing plate, 13. first track, 14. second track, 15. pre-shaping component, 16. first shaping block, 17. second shaping block, 18. first connecting plate, 19. second connecting plate, 20. third track, 21. fourth track, 22. noodle outlet plate, 23. noodle through hole, 24. upper nozzle, 25. lower nozzle. DETAILED DESCRIPTION

[0026] The present invention will be further described below with reference to the accompanying drawings and specific embodiments:

[0027] Example 1, as shown in Figures 1-2, describes a multi-layered noodle preparation method using a coarse grain as the middle layer. This method is implemented using a noodle press. The noodle press includes a conveyor roller assembly, a steam chamber 5, a sheeting roller assembly 6, and a cutter roller assembly 9, which are sequentially arranged along the processing direction. The conveyor roller assembly includes a white flour roller 7 and a coarse grain roller 8. The coarse grain noodle sheet 1 is conveyed through the steam chamber 5 by the coarse grain roller 8, where it is combined with the white flour sheet 2 and extruded by the sheeting roller assembly 6 into a layered noodle sheet 3. The layered noodle sheet 3 is then cut into two rows of layered noodles 4 by the cutter roller assembly 9. An upper nozzle 24 and a lower nozzle 25 are disposed within the steam chamber 5, with their spray directions facing each other. The upper nozzle 24 and the lower nozzle 25 are each connected to a steam supply device.

[0028] In this embodiment, the coarse grain powder is millet flour

[0029] A multi-layer preparation method based on coarse grains as a middle layer comprises the following steps:

[0030] S1. Add water to millet flour and wheat flour and knead them into coarse grain dough and white dough of moderate hardness;

[0031] S2. Rolling the coarse grain dough and the white dough into coarse grain noodle sheet 1 and white noodle sheet 2 respectively by means of a sheeting roller pair, rolling the white noodle sheet 2 into a white noodle sheet roll by means of a white noodle roller 7, and rolling the coarse grain noodle sheet 1 into a coarse grain noodle sheet roll by means of a coarse grain roller 8;

[0032] S3. Before the coarse grain noodle sheet 1 on the coarse grain roller 8 enters the steam chamber 5, the upper and lower surfaces of the coarse grain noodle sheet 1 are pre-treated by spraying water by the cold water nozzle outside the steam chamber 5, so that the upper and lower surfaces of the coarse grain noodle sheet 1 absorb water and infiltrate the surface layer respectively, and then enter the steam chamber 5 for steam spraying treatment. The upper nozzle 24 in the steam chamber 5 sprays steam on the upper surface of the coarse grain noodle sheet 1, and the lower nozzle 25 sprays steam on the lower surface of the coarse grain noodle sheet 1. The steam temperature is 98° C. The coarse grain noodle sheet 1 is steamed for 45 seconds, and the upper and lower surfaces of the coarse grain noodle sheet 1 are gelatinized. Due to the addition of the water spraying pre-treatment process, the upper and lower surfaces of the coarse grain dough sheet 1 absorb water and infiltrate in advance. Combined with the steam spraying treatment, the upper and lower surfaces of the coarse grain noodle sheet 1 have good viscosity, which facilitates the coarse grain noodle sheet 1 and the white flour sheet 2 to be more firmly bonded. The gelatinized upper and lower surfaces form mutual penetration with the ungelatinized middle layer, and stratification is not easy to occur.

[0033] S4, the coarse grain noodle sheet 1 after the steam spray treatment is naturally cooled during the process of extending from the steam chamber 5 to the sheeting roller group 6, and the sheeting roller group 6 rolls the alternately laid white flour sheets 2 and the coarse grain noodle sheet 1 to form a layered noodle sheet 3, and the white flour sheet 2 serves as the upper and lower surface layers of the layered noodle sheet 3, and the gelatinized upper and lower surfaces of the coarse grain noodle sheet 1 are in contact with the white flour sheet 2 respectively. Under the extrusion of the sheeting roller group 6, they adhere to each other and fuse together and firmly grasp. In this embodiment, the cross section of the layered noodle sheet 3 is composed of three layers of noodles, and the coarse grain noodle sheet 1 serves as the middle layer of the layered noodle sheet 3; in addition to this embodiment, the layered noodle sheet 3 can also be set to a five-layer noodle sheet, a seven-layer noodle sheet, etc.

[0034] S5, the layered noodles 3 pass through the cutting roller group 9 and are cut by the cutting roller group 9 into two rows of layered noodles 4 arranged at intervals.

[0035] The surfaces of the white flour sheets 2 and the coarse grain flour sheets 1 in the layered noodles 4 are fused together, making them difficult to separate. The white flour sheets 2 serve as the upper and lower layers of the layered noodles 4, so that the layered noodles 4 maintain good toughness as a whole. On the other hand, due to the difference in toughness between millet flour and wheat flour, the layered noodles 4 have a chewy initial texture and are slightly soft inside, which improves nutrition and has a rich taste.

[0036] Embodiment 2, as shown in Figures 1-4, is basically the same as Embodiment 1, except that a pre-shaping component 15 and a shaping component 10 are sequentially provided below the cutter roller group 9;

[0037] The pre-shaping assembly 15 includes a first shaping block 16, a second shaping block 17, a first connecting plate 18 and a second connecting plate 19. The first shaping block 16 is located on the right side of the layered noodles 4 and is connected by means of the first connecting plate 18. The second shaping block 17 is located on the left side of the layered noodles 4 and is connected by means of the second connecting plate 19. The distance D between the adjacent ends of the first shaping block 16 and the second shaping block 17 is less than the thickness L between the left and right sides of the layered noodles 4. The first connecting plate 18 and the second connecting plate 19 have the freedom to move toward each other by means of the third track 20 and the fourth track 21 respectively. The third track 20 and the fourth track 21 are respectively arranged parallel to the axis of the cutting roller group 9. In this embodiment, the first shaping block 16 and the second shaping block 17 have the same height, and the thickness of the first connecting plate 18 is greater than that of the second connecting plate 1 9, the first connecting plate 18 is provided with an avoidance groove for the second connecting plate 19, which facilitates the first connecting plate 18 and the second connecting plate 19 to move toward each other; the cross sections of the first molding block 16 and the second molding block 17 are both arc-shaped structures, and the centers of the first molding block 16 and the second molding block 17 are both located on the center line of the cross section of the layered noodles 4. The first connecting plate 18 and the second connecting plate 19 reciprocate rapidly. When the first connecting plate 18 and the second connecting plate 19 move toward each other, the first molding block 16 and the second molding block 17 approach each other to squeeze the middle layer of the falling layered noodles 4, so that arc-shaped depressions are formed on both sides of the layered noodles 4. When the first connecting plate 18 and the second connecting plate 19 move in opposite directions, the first molding block 16 and the second molding block 17 move away from each other to facilitate the falling of the layered noodles 4;

[0038] The shaping assembly 10 includes a first rubbing plate 11 and a second rubbing plate 12. The first rubbing plate 11 is located between the two rows of layered noodles 4, and the second rubbing plate 12 is located at the front and rear sides of the two rows of layered noodles 4 respectively. The first rubbing plate 11 is installed with the help of a first track 13 and has the freedom to move along the first track 13. The second rubbing plate 12 is installed with the help of a second track 14 and has the freedom to move along the second track 14. The first track 13 is arranged parallel to the axis of the cutting roller group 9, and the second track 14 is arranged perpendicular to the first track 13. At the same time, the second rubbing board 12 moves along the second track 14 close to the first rubbing board 11, the first rubbing board 11 and the second rubbing board 12 clamp the layered noodles 4, the first rubbing board 11 moves along the first track 13, and the first rubbing board 11 combines with the second rubbing board 12 to rub the layered noodles 4 with arc-shaped depressions into a circular structure. Due to the existence of the depression and the rubbing, the outer layer of the white dough skin 2 forms a ring to completely wrap the middle layer of the coarse grain dough skin 1; after the first rubbing board 11 is reset, the second rubbing board 12 is reset, and the circular layered noodles 4 fall.

[0039] When the round layered noodles 4 are cooked, the outer white flour skin 2 comes into contact with hot water, and the whole grain flour skin 1 is heated and matured by heat conduction. Compared with noodles made from pure wheat flour, the layered noodles 4 are more nutritious and have a multi-layered taste and flavor. Compared with noodles made from wheat flour mixed with whole grain flour, the layered noodles 4 are chewy and less likely to absorb water and swell. The layered noodles 4 combine the advantages of the above two types of noodles.

[0040] Embodiment 3, as shown in Figures 1-6, is basically the same as Embodiment 2, with the only difference being that a noodle outlet plate 22 is further provided between the cutter roller group 9 and the pre-shaping component 15, and a group of noodle through-holes 23 corresponding to the noodle outlets of the cutter roller group 9 are provided on the noodle outlet plate 22, and the first shaping block 16 and the second shaping block 17 are respectively provided corresponding to the noodle through-holes 23, and the upper ends of the first shaping hole 16 and the second shaping block 17 are adjacent to the lower ends of the noodle through-holes 23; the layered noodles 4 are cut out by the cutter roller group 9 and fall into the noodle through-holes 23 of the noodle outlet plate 22, and the cross-section of the noodle through-holes 23 is an inverted cone structure with a larger upper portion and a smaller lower portion, which facilitates the entry of the layered noodles 4 and roughly guides the layered noodles 4 to prevent the layered noodles 4 from twisting, so that the pre-shaping component 15 can effectively and accurately extrude and shape the layered noodles 4.

Claims

1. A multi-layer preparation method based on coarse grains as the middle layer, characterized in that: The following steps are involved: S1. Add water to coarse grain flour and wheat flour and knead them into coarse grain dough and white dough respectively; S2, preparing coarse grain dough and white dough into coarse grain dough sheets (1) and white dough sheets (2) respectively; S3, subjecting the whole grain noodles (1) to a steam spraying treatment, wherein the steam temperature is 95-120° C. and the steam spraying treatment time is 10-110 seconds; S4, alternately laying white flour sheets (2) and coarse grain flour sheets (1) that have been treated with steam spraying to form a layered flour sheet (3), with the white flour sheets (2) serving as the upper and lower surface layers of the layered flour sheet (3); S5, cutting the layered dough sheet (3) into layered noodles (4).

2. The multi-layer preparation method based on coarse grains as the middle layer according to claim 1, characterized in that: In step S3, the temperature of the steam is 95-112° C., and the steam spraying treatment time is 30-90 seconds.

3. The multi-layer preparation method based on coarse grains as the middle layer according to claim 1, characterized in that: In the step S3, before the steam spraying treatment, the upper and lower surfaces of the coarse grain dough sheet (1) are pre-treated by spraying water.

4. The multi-layer preparation method based on coarse grains as the middle layer according to claim 1, characterized in that: Steps S3-S5 are implemented with the aid of a noodle press, the noodle press comprising a conveying roller group, a steam chamber (5), a sheeting roller group (6) and a cutting roller group (9) arranged in sequence along a processing direction, the conveying roller group comprising a white noodle roller (7) and a coarse grain roller (8), the coarse grain noodle sheet (1) being conveyed through the steam chamber (5) by the coarse grain roller (8) and then being squeezed together with the white noodle sheet (2) by the sheeting roller group (6) into a layered noodle sheet (3), and the layered noodle sheet (3) being cut into two rows of layered noodles (4) by the aid of the cutting roller group (9).

5. The multi-layer preparation method based on coarse grains as the middle layer according to claim 4, characterized in that: A shaping component (10) is also arranged below the cutting roller group (9), and the shaping component (10) comprises a first rubbing board (11) and a second rubbing board (12), wherein the first rubbing board (11) is located between the two rows of layered noodles (4), and the second rubbing board (12) is located at the front side and the rear side of the two rows of layered noodles (4), respectively; the first rubbing board (11) is installed with the help of a first track (13) and has the freedom to move along the first track (13); the second rubbing board (12) is installed with the help of a second track (14) and has the freedom to move along the second track (14); the first track (13) is arranged parallel to the axis of the cutting roller group (9), and the second track (14) is arranged perpendicular to the first track (13).

6. The multi-layer preparation method based on coarse grains as the middle layer according to claim 5, characterized in that: A pre-molding component (15) is arranged between the cutting roller group (9) and the shaping component (10), and the pre-molding component (15) comprises a first molding block (16), a second molding block (17), a first connecting plate (18) and a second connecting plate (19). The first molding block (16) is located on the right side of the layered noodles (4) and is connected by means of the first connecting plate (18). The second molding block (17) is located on the left side of the layered noodles (4) and is connected by means of the second connecting plate (19). The distance D between the adjacent ends of the first molding block (16) and the second molding block (17) is less than the thickness L between the left and right sides of the layered noodles (4). The first connecting plate (18) and the second connecting plate (19) have the freedom to move towards each other by means of a third track (20) and a fourth track (21). The third track (20) and the fourth track (21) are respectively arranged parallel to the axis of the cutting roller group (9).

7. The multi-layer preparation method based on coarse grains as the middle layer according to claim 6, characterized in that: A noodle outlet plate (22) is further provided between the cutting roller group (9) and the pre-molding component (15); the noodle outlet plate (22) is provided with a group of noodle through holes (23) respectively corresponding to the noodle outlets of the cutting roller group (9); and the first molding block (16) and the second molding block (17) are respectively provided corresponding to the noodle through holes (23).

8. The multi-layer preparation method based on coarse grains as the middle layer according to claim 4, characterized in that: An upper nozzle (24) and a lower nozzle (25) with opposite spraying directions are arranged in the steam chamber (5); the upper nozzle (24) and the lower nozzle (25) are respectively connected to a water vapor supply device.

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