Instant noodle made of Tibetan highland barley and preparation method of noodle

Abstract

The invention discloses instant noodle made of Tibetan highland barley. The instant noodle takes modified highland barley flour and modified starch as main raw materials. A preparation method comprises the steps of curing, tabletting, standing, slitting, puffing to form, and drying to obtain the non-fried instant noodle cake made from the highland barley, wherein the mass ratio of the modified highland barley flour to the modified starch is (80-95):5; and the modified highland barley flour is prepared from the following components in percentage by mass: 35-45 percent of water, 5-10 percent of protease, 4-8 percent of pentosanase, 4-8 percent of lipolytic enzyme, 1-1.5 percent of salt and the balance of highland barley powder, which are subjected to enzyme digestion. According to the invention, highland barley flour is modified, so that the mucedin of the flour is improved to prepare the flour for processing the noodle; in cooperation with a processing technique of non-fried instant noodle and with adoption of modern instant noodle preparation equipment, the mouth feel of the instant noodle made from the highland barley has the palatable degree of instant noodle made from wheat, and the instant food with unique flavor and comprehensive nutrition is prepared. The preparation method is high in forming rate and good in palatable degree.

Description

technical field [0001] The invention belongs to the field of food and processing, and in particular relates to a highland barley instant noodle and a preparation method thereof. Background technique [0002] Instant noodles have now become an international convenience food. According to statistics, the annual consumption of instant noodles in the world is about 65.25 billion servings, of which about 1 / 3 is consumed by China, with an annual per capita consumption of 21 servings. Quick, simple, delicious and cheap instant noodles have quickly adapted to the requirements of the development of the times. At present, my country has become the largest consumer and producer of instant noodles in the world, but some people have suggested that lack of nutrition is a major weakness of instant noodles. [0003] Highland barley is the largest crop planted in the Tibet Autonomous Region. It grows on the plateau at an altitude of 1800m to 4500m. It is a green, high-nutrition, and high-al...

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Problems solved by technology

[0004] However, highland barley flour does not contain gluten protein, so it is difficult to directly make highland barley flour into noodles. In the highland barley instant noodles reported in Chinese patent ZL200610109437.4, 10-12.5% ​​compound flour improver still needs to be added, reported in CN102008044A (201010549976.6) In the highland barley instant noodles, its flour adopts 70% wheat flour and 30% highland barley flour, and CN101380071A (200810223681.2) also points out that because highland barley flour does not contain gluten, if making noodles with highland barley flour content as high as 90% or more, highland barley flour is needed The particle size is crushed to about 100 mesh; the above-mentioned measures will increase the production cost of highland barley instant noodles or reduce the nutrient content of highland barley instant noodles

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