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Gluten-free instant ramen and its preparation method and recipe

A gluten-free and noodle-pulling technology, which is applied in food heat treatment, food ingredients as taste improvers, functions of food ingredients, etc., can solve problems such as being unable to satisfy people with gluten protein allergies, achieve fine and smooth taste, and reduce sewage discharge , the effect of improving production efficiency

Active Publication Date: 2017-07-18
大连弘润莲花食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the ramen sold in the domestic market, due to the limitation of raw material prices and crafts, is added with different degrees of wheat, barley, oats, rye, naked oats and other ramen containing gluten, which cannot meet the health requirements of people with gluten protein allergies. The need for safe whole grain foods

Method used

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  • Gluten-free instant ramen and its preparation method and recipe
  • Gluten-free instant ramen and its preparation method and recipe
  • Gluten-free instant ramen and its preparation method and recipe

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Raw material formula of white rice ramen: 100 parts of northeast japonica white rice noodles;

[0060] (1) Dry milling: take 100 parts of Northeast japonica rice white rice flour according to the required raw material ratio, sieve to remove impurities, and obtain a dry powder with a specification of more than 80 mesh; the specification of the dry powder is preferably 100 to 180 mesh;

[0061] (2) Powder mixing: mix the dry powder obtained in step (1) with 30 parts of pure water, and use a powder mixing machine to mix the powder until the powder is evenly mixed;

[0062] (3) Noodles: After mixing the flour, mix the noodles for 10 to 40 minutes to get noodles;

[0063] (4) Extrusion: Put the powder noodles into the feed port of the screw extruder to perform primary extrusion and secondary extrusion in sequence;

[0064] The first-stage extrusion is that when the central temperature of the extruder is 130° C., the noodles pass through the extrusion cavity and are extruded...

Embodiment 2

[0076] Raw material formula of brown rice ramen: 80-95 parts of Northeast Japonica rice brown rice flour, 5-20 parts of Northeast Japonica rice white rice flour;

[0077] Compared with Example 1, only the drying conditions are different in this embodiment, and the specific methods are as follows:

[0078] (1) Dry milling: take by weighing 80 parts of Northeast japonica rice brown rice flour and 20 parts of Northeast japonica rice white rice flour according to the required raw material ratio, sieve to remove impurities, and get a dry powder with a specification of more than 80 mesh; the dry powder specification is preferably 100-180 mesh;

[0079] (2) Powder mixing: mix the dry powder obtained in step (1) with 30 parts of pure water, and use a powder mixing machine to mix the powder until the powder is evenly mixed;

[0080] (3) Noodles: After mixing the flour, mix the noodles for 10 to 40 minutes to get noodles;

[0081] (4) Extrusion: Put the powder noodles into the feed po...

Embodiment 3

[0094] The following recipes all adopt the method of this embodiment to prepare gluten-free instant ramen:

[0095] Raw material formula of black rice ramen: 40-60 parts of northeast black rice noodles, 5-20 parts of northeast japonica rice white rice noodles, 40-60 parts of northeast japonica rice brown rice noodles;

[0096] Raw material formula of millet ramen: 30-40 parts of millet flour, 10-15 parts of Northeast japonica rice white rice noodles, 40-50 parts of Northeast japonica rice brown rice noodles;

[0097] Take the raw material formula of black rice hand-pulled noodles as example below, further illustrate, and present embodiment is compared with embodiment 1, and only drying condition is different, and concrete method is as follows:

[0098] (1) Dry milling: take by weighing 60 parts of northeast black rice flour, 20 parts of northeast japonica rice white rice flour, and 40 parts of northeast japonica rice brown rice flour according to the required raw material rati...

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Abstract

The invention provides gluten-free instant hand-pulled noodles and a preparation method and a formula thereof and relates to the field of food deep processing. The gluten-free instant hand-pulled noodles are mainly prepared from cereals such as Chinese Northeast non-glutinous polished rice, Chinese Northeast non-glutinous unpolished rice, Chinese Northeast black rice and millet with manufactured goods which are rich in nutrition and have health care effect serving as minor ingredients by means of technologies of flour milling, flour mixing, standing for a while, primary extrusion, secondary extrusion, aging treatment, variable-temperature drying, ventilative cooling, bagging, inspection, sealing packing, boxing and the like. The obtained hand-pulled noodles are chewy, refreshing and slippery, avoid being mixed with soup, breakage and adhesion during cooking and are good in taste and sweet after taste. What is more important is that the noodles are smooth and pleasing in appearance and oily before being cooked and can completely reach the international highest safety index of gluten content not exceeding 5-10PPM, thereby being more nutritional and safer. Moreover, production efficiency is improved greatly, energy consumption and pollution discharge are reduced, and more environment friendliness and lower carbon are achieved.

Description

technical field [0001] The invention relates to the field of deep processing of food, in particular to gluten-free instant ramen and its preparation method and formula. Background technique [0002] As early as the 1980s, people in European and American countries began to discover that they were allergic to their staple food—bread, that is, gluten protein allergy. According to reports, the incidence rate of the disease ranges from 1 / 8000 to 1 / 100, and the estimated average incidence rate is 1 / 2000. Such a high incidence rate shows the seriousness of the problem. After years of research, it is now clear that this gastrointestinal discomfort The cause of disease is that the stomach is allergic to prolamins in gluten (gluten) protein. People with gluten allergies cannot use a series of grains containing gluten protein such as wheat, barley, oats, rye, naked oats, etc. These gluten-containing products are life-threatening to the group. [0003] The proportion of affected peopl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/113A23L33/10A23L33/105
CPCA23V2002/00A23V2200/14A23V2200/30A23V2300/10A23V2300/24
Inventor 龙荣王作金
Owner 大连弘润莲花食品有限公司
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