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Triticale fine dried noodles and making method thereof

A production method and wheat technology, applied in the field of food processing, can solve the problems of destroying triticale, affecting ingredients, affecting the taste of noodles, lack of elasticity of noodles, etc., and achieving the effects of reasonable compatibility ratio, good elasticity and low cost.

Inactive Publication Date: 2016-06-15
ANHUI YANHU FLOUR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] CN201410426505.4 discloses a selenium-enriched triticale vermicelli. The preparation method uses selenium-enriched triticale flour, goat milk, pig liver powder, snail meat, coffee beans, duck skin, lotus root powder, crocus leaves, raisins, and sesame paste , wood ginger root, soy sauce, Gynostemma pentaphyllum, dried shiitake mushrooms, yam, stellate vine, lemon pulp, white sesame, pickled peppers, winter bamboo shoots, cola, gangmegen. The content of triticale flour in this method is too high, which will make the noodles lack elasticity. Affect the mouthfeel of noodles; too many ingredients in this method may destroy the influential ingredients of triticale, and the cost of noodles produced is too high, which is not conducive to popularization

Method used

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  • Triticale fine dried noodles and making method thereof
  • Triticale fine dried noodles and making method thereof
  • Triticale fine dried noodles and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of black wheat vermicelli, comprises the raw material of following ratio by weight:

[0033] Flour: 75

[0034] Triticale flour: 20

[0035] Gluten: 4

[0036] Edible salt: 0.8

[0037] Konjac flour: 0.1

[0038] Improver: 0.02.

[0039] The preparation method of above-mentioned black wheat vermicelli, comprises the following steps:

[0040] a. Soak konjac powder in appropriate amount of water 2 hours in advance, wait until it is completely dissolved, and set aside;

[0041] B, flour, triticale flour, gluten powder are placed in the blender and mix evenly;

[0042] c. Mix edible salt and improver into step a and mix evenly, set aside;

[0043] d. Add the uniformly mixed solution in step c to step b, add a certain amount of water to knead the dough, and the kneading time is about 13 minutes;

[0044] E, put the dough reconciled in step d into a ripening machine for ripening, and set aside;

[0045] f. Carrying out rolling, cutting, drying, cutting, weighi...

Embodiment 2

[0047] A kind of black wheat vermicelli, comprises the raw material of following ratio by weight:

[0048] Flour: 63

[0049] Triticale flour: 30

[0050] Gluten: 6

[0051] Edible salt: 1.0

[0052] Konjac powder: 0.2

[0053] Improver: 0.03.

[0054] The preparation method of above-mentioned black wheat vermicelli, comprises the following steps:

[0055] a. Soak konjac powder in appropriate amount of water 2 hours in advance, wait until it is completely dissolved, and set aside;

[0056] B, flour, triticale flour, gluten powder are placed in the blender and mix evenly;

[0057] c. Mix edible salt and improver into step a and mix evenly, set aside;

[0058] d. Add the uniformly mixed solution in step c to step b, add a certain amount of water to knead the dough, and the kneading time is about 18 minutes;

[0059] E, put the dough reconciled in step d into a ripening machine for ripening, and set aside;

[0060] f. Carrying out rolling, cutting, drying, cutting, weigh...

Embodiment 3

[0062] A kind of black wheat vermicelli, comprises the raw material of following ratio by weight:

[0063] Flour: 50

[0064] Triticale flour: 40

[0065] Gluten: 8

[0066] Edible salt: 1.2

[0067] Konjac powder: 0.3

[0068] Improver: 0.04.

[0069] The preparation method of above-mentioned black wheat vermicelli, comprises the following steps:

[0070] a. Soak konjac powder in appropriate amount of water 2 hours in advance, wait until it is completely dissolved, and set aside;

[0071] B, flour, triticale flour, gluten powder are placed in the blender and mix evenly;

[0072] c. Mix edible salt and improver into step a and mix evenly, set aside;

[0073] d. Add the uniformly mixed solution in step c to step b, add a certain amount of water to knead the dough, and the kneading time is about 15 minutes;

[0074] E, put the dough reconciled in step d into a ripening machine for ripening, and set aside;

[0075] f. Carrying out rolling, cutting, drying, cutting, weighin...

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Abstract

The invention provides triticale fine dried noodles and a making method thereof, and relates to the field of food processing. The triticale fine dried noodles are prepared from the following raw materials in parts by weight and in compounding ratio: 50-75 parts of flour, 20-40 parts of triticale flour, 4-8 parts of vital wheat gluten, 0.8-1.2 parts of edible salt, 0.1-0.3 part of konjac powder, and 0.02-0.04 part of a modifier (carrageenin, starch acetate, sodium alginate, propylene glycol ester and propylene glycol). According to the triticale fine dried noodles and the making method thereof disclosed by the invention, an appropriate amount of the triticale flour is added, so that the products are rich in functional components of protein, minerals, lignan, dietary fibers and the like, and also have favorable mouth feel; the konjac powder and the vital wheat gluten are also added, so that the nutrient components of the products are further increased, and the mouth feel of finished products is smooth and chewy. According to the triticale fine dried noodles and the making method thereof disclosed by the invention, no additives are added, so that the requirements for food safety of the current society are met.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a triticale vermicelli and a preparation method thereof. Background technique [0002] China is the world's largest producer and consumer of dried noodles. The noodle industry has developed into a relatively mature industry. With the improvement of people's living standards and the enhancement of the demand for dietary health, dried noodles have also developed from a single, convenient and low-grade product to a mid-to-high-end product integrating nutrition, function, health care, delicacy and convenience. As a traditional healthy staple food, vermicelli has become an important industry in the food manufacturing industry. [0003] Triticale is an annual herb belonging to the family Gramineae. Triticale can be made into triticale flour, which is rich in nutrition, including starch, fat and protein, vitamin B, phosphorus, and potassium. Its protein content is about 17%, and its co...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/10A23L33/185
Inventor 黄树军罗映红鲍慧娟牛亚军
Owner ANHUI YANHU FLOUR
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