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Child type special cereal cooking-free noodles and production method thereof

A kid-friendly noodle-cooking technology, applied in application, food preparation, food science, etc., can solve the problems of high fat content in instant noodles, low dietary fiber content, human malnutrition, etc., to promote children's brain cell development, reasonable diet, Promotes the conduction of nerve media and the effect of retinal formation

Inactive Publication Date: 2015-01-28
QINGDAO JIARUI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main advantages are: general bread is made of wheat flour, which is soft and delicate in texture, easy to digest and absorb, but the content of dietary fiber is extremely low; instant noodles contain high fat content, contain additives, and will produce carcinogenic acrylamide during high-temperature cooking. It has been identified as a 2A carcinogen by the International Oncology Agency. Long-term use of instant noodles may induce cancer, and due to the lack of other nutrients, it will cause human malnutrition and lead to a series of diseases

Method used

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  • Child type special cereal cooking-free noodles and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A special non-cooking noodles for children, the specific preparation steps are as follows:

[0024] (1) Raw material pretreatment: remove miscellaneous grain raw materials and remove bad particles;

[0025] (2) Peeling: Raw materials such as sorghum and buckwheat need to be peeled;

[0026] (3) Grinding: The raw materials are divided into 13% corn, 7% soybean, 4% barley, 30% millet, 10% red bean, 10% oat, 5% buckwheat, 6% mung bean, 7% sorghum, 3% yellow rice, The ratio of gluten powder 5% is mixed and put into pulverizer to pulverize, cross 200 mesh sieves;

[0027] (4) Water mixing: add 2% salt, 1% compound phosphate, and 0.5% edible alkali to the mixed raw materials, and then mix with water to adjust the moisture content to about 16%;

[0028] (5) Extrusion and puffing: extrude the mixed raw materials through a twin-screw extrusion puffing machine, the puffing temperature is 160-165°C, and the screw speed is 100-120r / min;

[0029] (6) Forming: After puffing, form ...

Embodiment 2

[0034] A special non-cooking noodles for children, the specific preparation steps are as follows:

[0035] (1) Raw material pretreatment: remove miscellaneous grain raw materials and remove bad particles;

[0036] (2) Peeling: Raw materials such as sorghum and buckwheat need to be peeled;

[0037] (3) Crushing: The raw materials are divided into 18% corn, 5% soybean, 6% barley, 20% millet, 14% red bean, 8% oat, 7% buckwheat, 4% mung bean, 9% sorghum, 3% yellow rice, The ratio of gluten powder 6% is mixed and put into pulverizer to pulverize, cross 200 mesh sieves;

[0038] (4) Water mixing: Add 4% salt, 1% compound phosphate and 0.3% edible alkali to the mixed raw materials, and then mix with water to adjust the moisture content to about 16%;

[0039] (5) Extrusion and puffing: extrude the mixed raw materials through a twin-screw extrusion puffing machine, the puffing temperature is 160-165°C, and the screw speed is 100-120r / min;

[0040] (6) Forming: After puffing, form fo...

Embodiment 3

[0045] A special non-cooking noodles for children, the specific preparation steps are as follows:

[0046] (1) Raw material pretreatment: remove miscellaneous grain raw materials and remove bad particles;

[0047] (2) Peeling: Raw materials such as sorghum and buckwheat need to be peeled;

[0048](3) Crushing: The raw materials are divided into 15% corn, 6% soybean, 5% barley, 25% millet, 12% red bean, 9% oat, 6% buckwheat, 5% mung bean, 8% sorghum, 4% yellow rice, The ratio of gluten powder 5% is mixed and put into pulverizer to pulverize, cross 200 mesh sieves;

[0049] (4) Water mixing: add 3% salt, 1.5% compound phosphate, and 0.4% edible alkali to the mixed raw materials, and then mix with water to adjust the moisture content to about 16%;

[0050] (5) Extrusion and puffing: extrude the mixed raw materials through a twin-screw extrusion puffing machine, the puffing temperature is 160-165°C, and the screw speed is 100-120r / min;

[0051] (6) Forming: After puffing, form ...

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Abstract

The invention discloses child type special cereal noodles and a production method thereof. The noodles are prepared from corn, soybean, wheat, millet, red bean, oat, buckwheat, mung bean, sorghum, glutinous millet, wheat gluten and the like which are used as raw materials through the procedure of extrusion expanding via a double-screw extrusion bulking machine. The noodles are dark red, smooth, good in shape, elastic in chewing, low in breakage rate and good in palatability. The noodles have the advantages that 1, the noodles prepared from multiple cereals have rich nutrition, high energy and reasonable diet and can meet the requirements of child growth and development on energy and nutrients; 2, the noodles rich in essential amino acid DHA can effectively promote the development of child brain cells and the formation of intercellular nerve connection and promote the conduction of neurohumor and the formation of retinas, and have the effects of enhancing memory ability and protecting eyesight; and 3, the wheat gluten is added in the raw materials of the noodles to change the rheological property of the noodles, so that the noodles are fine, smooth and chewy.

Description

technical field [0001] The invention relates to non-cooked noodles with special miscellaneous grains for children and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Coarse grains have high protein content and are rich in various vitamins, minerals and functional factors. They are not only traditional grains, but also modern health care treasures. With the improvement of people's living standards and the improvement of dietary structure, miscellaneous grains, as a new food resource with the same source of medicine and food, have attracted more and more attention from the public. For example, millet has the effect of clearing away heat and quenching thirst, and can cure weak spleen and stomach qi and indigestion; buckwheat has the functions of lowering fat and blood sugar and softening blood vessels; oats have unique therapeutic effects, especially suitable for patients with high blood pressure and diabetes; black beans a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/18A23L1/29A23L7/17
CPCA23L11/05A23L7/109A23L33/00
Inventor 董书阁侯文燕董静静侯文杰
Owner QINGDAO JIARUI BIOLOGICAL TECH
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