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Non-fried coix seed instant noodles and processing method thereof

A technology of barley rice and instant noodles, which is applied in application, food preparation, food science and other directions, can solve the problems of sticky noodle soup, insufficient strength and stickiness of noodles, and achieves the effects of improved tendon, uniform particle size and good taste.

Inactive Publication Date: 2011-11-23
湖北富程魔芋产业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention is to provide a kind of non-fried barley instant noodles, which is convenient, healthy and delicious, and solves the problems of insufficient noodle strength, severe paste soup and sticky noodles when producing non-fried instant noodles with barley. The health characteristics of barley rice for both medicine and food are fully utilized, which can provide rich nutrition to the human body and are beneficial to human health; the invention also provides a method for producing non-fried barley rice instant noodles, which ensures that the particle size of barley rice flour is small and uniform, The noodle chewiness is significantly improved, the manufacturing process is simple, and the manufacturing cost is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A non-fried coix seed instant noodle, which comprises the following components in proportions by weight:

[0025] Barley flour 10kg oat flour 20kg buckwheat flour 15kg corn flour 20kg

[0026] 5 kg of wheat flour, 5 kg of corn starch, 20 kg of soybean flour, and 0.1 kg of konjac flour.

[0027] A method for producing the above-mentioned non-fried barley instant noodles, the method comprises the following steps:

[0028] a. Preparation of barley rice flour: pass the barley powder slurry obtained by wet milling and pulping the barley rice through a sieve of more than 140 mesh to obtain barley rice flour;

[0029] b. After mixing the coix seed rice flour prepared in step a with oat flour, buckwheat flour, corn flour, wheat flour, cornstarch, soybean flour and konjac flour according to the above weight ratio, add 25 kg of water, knead the dough for 10 minutes, and proof After 30 minutes, second extrusion at 80°C-40°C to realize gelatinization and molding to obtain the fin...

Embodiment 2

[0031] A non-fried coix seed instant noodle, which comprises the following components in proportions by weight:

[0032] Barley flour 30kg oat flour 15kg buckwheat flour 5kg corn flour 10kg

[0033] 10 kg of wheat flour, 2 kg of corn starch, 30 kg of soybean flour, 3 kg of konjac flour.

[0034] A method for producing the above-mentioned non-fried barley instant noodles, the method comprises the following steps:

[0035] a. Preparation of barley rice flour: pass the barley powder slurry obtained by wet milling and pulping the barley rice through a sieve of more than 140 mesh to obtain barley rice flour;

[0036] b. After mixing the coix seed rice flour prepared in step a with oat flour, buckwheat flour, corn flour, wheat flour, cornstarch, soybean flour and konjac flour according to the above weight ratio, add 20 kg of water, knead the dough for 10 minutes, and proof After 30 minutes, perform gelatinization and molding by secondary extrusion at 80°C-40°C, and then shape, coo...

Embodiment 3

[0038] A non-fried coix seed instant noodle, which comprises the following components in proportions by weight:

[0039] Barley flour 55kg oat flour 5kg wheat flour 30kg

[0040] Soybean flour 5 kg Konjac flour 5 kg.

[0041] A method for producing the above-mentioned non-fried barley instant noodles, the method comprises the following steps:

[0042] a. Preparation of barley rice flour: pass the barley powder slurry obtained by wet milling and pulping the barley rice through a sieve of more than 140 mesh to obtain barley rice flour;

[0043] b. After mixing the coix seed rice flour prepared in step a with oat flour, wheat flour, soybean flour and konjac flour according to the above weight ratio, add 25 kg of water, knead the dough for 10 minutes, and proof it for 30 minutes. The finished product of non-fried barley instant noodles was obtained by secondary extrusion at ℃ to achieve gelatinization and molding.

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Abstract

The invention discloses non-fried coix seed instant noodles, which comprises the following components in part by weight: 10 to 55 parts of coix seed powder, 5 to 20 parts of oat powder, 0 to 15 parts of buckwheat powder, 0 to 20 parts of corn flour, 5 to 30 parts of wheat flour, 0 to 10 parts of corn starch, 5 to 30 parts of soybean powder and 0.1 to 5 parts of konjaku flour. The method for producing non-fried coix seed instant noodles comprises the following steps: a, preparing coix seed powder; and b, mixing the coix seed powder prepared by the step B with other ingredients, and after fermenting, and performing secondary extrusion to obtain finished products. The non-fried coix seed instant noodles provided by the invention solve the problems of low strength, serious thick soup and sticky noodles of the conventional coix seed non-fried instant noodles, take the advantage of the medical and food healthy characteristics of coix seeds, contain rich nutrients and are good for health. The invention also provides the method for producing the non-fried coix seed instant noodles, which obviously improves the strength of the noodles, adopts a simple manufacturing process and is low in manufacturing cost.

Description

technical field [0001] The invention relates to a food produced from miscellaneous grains and a processing method thereof, in particular to a non-fried barley instant noodle and a processing method thereof. Background technique [0002] Barley is an ancient medicinal and edible crop of Poaceae. "Shen Nong's Materia Medica" states: "Coix is ​​sweet in taste and slightly cold in nature. Take it for a long time to lighten the body and nourish qi, benefit the stomach and relieve edema." Among them, coix refers to barley. Barley is very nutritious, containing 60-65% starch, 6.38-8.25% soluble sugar, 14.7-16.6% protein, and 9.5-11.5% fat. The content of 8 essential amino acids in barley is 2.3 times that of rice, and the total amount of amino acids reaches 12.65%. In addition, it is also rich in vitamin B, vitamin E and 29 kinds of trace elements such as calcium, iron, phosphorus, magnesium and zinc. [0003] Modern medical research has proved that coix seed contains coix seed ...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L1/29A23L7/113A23L33/00
Inventor 李再贵曾士祥王丽丽裴浩李龙涂璐
Owner 湖北富程魔芋产业发展有限公司
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