Gluten-free instant pasta and its preparation method and recipe

Abstract

The invention provides gluten-free rapidly cooled spaghetti as well as a making method and a formula thereof, and relates to the field of fine and deep processing on foods. The making method comprises the following steps: by taking cereal raw materials such as white northeast polished round-grained rice, brown polished round-grained rice, northeast black rice and millet as main materials, and products which are rich in nutrition and good in healthcare function as auxiliary materials, grinding the above materials into powder, mixing, fermenting the dough, performing primary extrusion, performing secondary extrusion, performing aging treatment, steaming, drying at variable temperature, weighing, putting into bags, inspecting, sealing, packaging and boxing. The spaghetti is chewable, smooth and good in taste, the soup is clear and the spaghetti is not broken or stuck when being boiled, more importantly, the spaghetti is bright and smooth in appearance, is good in lubrication and transparency feeling and looks pleasing to eyes, the international highest safety index that the gluten content is no greater than 5-10PPM is completely met, the spaghetti is relatively healthy, safe, environmentally friendly and low in carbon, the production efficiency can be greatly improved, and the energy consumption and the pollution are reduced.

Description

technical field [0001] The invention relates to the field of deep processing of food, in particular to gluten-free instant pasta and its preparation method and formula. Background technique [0002] Gluten allergy is an allergy to a protein in grains. This protein is called gluten, which is a general term for several proteins. This disease is called "Celiac Disease", and some people call it "Celiac disease". For such patients with gluten allergy, gluten food that is regarded as delicious by others is tantamount to "poison". Once such food is taken, it will cause abnormalities in the body's immune and digestive systems and be life-threatening. People suffering from this disease cannot eat flour foods, that is, they cannot eat a series of grain foods containing wheat, barley, oats, rye, and naked oats. For children, gluten allergy is mainly manifested as symptoms related to digestive function, such as abdominal distension, chronic diarrhea, vomiting, constipation, etc., and ...

AI Technical Summary

Problems solved by technology

[0003] According to statistics, the proportion of people affected worldwide can reach 1 / 330-1 / 800 of the total number of people in the world. In the United States, there are at least 30 million people with gluten allergy, and there are 40 million people in Europe. And the number of this group is growing day by day, but the diagnosis rate of this disease in Asia is very low. On the one hand, due to the lack of awareness of this disease, Asian doctors do not have very rich experience in diagnosing this disease; with an average time of 10 years, it is expected that there are still many undiagnosed patients

[0004] At present, the pasta sold in the domestic market, due to the limitation of raw material price and process, is added with different degrees of wheat, barley, oats, rye, naked oats and other pasta containing gluten protein, which cannot satisfy gluten protein allergy There is an urgent need for a gluten-free pasta in the market due to the demand for healthy and safe whole grain foods

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