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Processing method of non-additive germinated quinoa and brown rice noodles

A technology without additives and processing methods, applied in the field of food processing, can solve the problems of reduced quality of noodles and insufficient nutrition, and achieve the effects of improving the nutritional status and edible quality of grains, being easy to dissolve and absorb, and improving human health.

Inactive Publication Date: 2017-04-26
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The present invention proposes a processing method of germinated quinoa brown rice noodles without additives, the purpose of which is to solve the nutritional deficiency caused by traditional noodle products mainly prepared from a single grain raw material of wheat flour, the reduction of noodle quality caused by mixing and adding external nutrients, and Issues such as adding food improvers to improve quality or adding food improvers in violation of regulations

Method used

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  • Processing method of non-additive germinated quinoa and brown rice noodles
  • Processing method of non-additive germinated quinoa and brown rice noodles
  • Processing method of non-additive germinated quinoa and brown rice noodles

Examples

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Embodiment 1

[0026] The noodles are made of the following raw materials in parts by weight: 100 parts by weight of flour, 20 parts by weight of quinoa slurry, and 28 parts by weight of brown rice slurry, and are prepared through the following process:

[0027] 1. Production of slurry:

[0028] 1) Selection of quinoa: choose grains with uniform and full grain shape, bright and whitish color, good integrity, few broken grains and no impurities;

[0029] 2) Selection of brown rice: choose grains with uniform and full grain shape, smooth film, no spots, yellow embryo color and no impurities;

[0030] 3) Germination of quinoa: Soak the selected quinoa in water at 28°C for 8 hours, then take it out and place it in an environment with a relative humidity of 60-70% and a temperature of 30°C for 2 days;

[0031] 4) Germination of brown rice: Soak the selected brown rice in water at 26°C for 17 hours, then take it out and place it in an environment with a relative humidity of 50-70% and a temperatu...

Embodiment 2

[0040] The noodles are made of the following raw materials in parts by weight: 110 parts by weight of flour, 23 parts by weight of quinoa slurry, and 26 parts by weight of brown rice slurry. The process steps are the same as in Example 1.

[0041] The product that embodiment one, two make and the traditional product of control group are carried out component analysis, and result is as follows:

[0042] The protein content of the control group was 10.8%, while the protein content of the treatment group was as high as 13.05%, which improved the nutritional value of noodles. After grinding and crushing, prolamins and gluten are released in the slurry. As a monomer protein, gliadin has a small molecular weight and is mostly composed of non-polar amino acids. It has high fluidity and gives gluten viscosity. Gluten is also an important part of gluten. It is a network polymer connected by intermolecular disulfide bonds, which can endow gluten with resistance to extensibility and ela...

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Abstract

The invention discloses a processing method of non-additive germinated quinoa and brown rice noodles. The noodles are prepared from 100-110 parts by weight of flour, 15-25 parts by weight of quinoa pulp and 18-30 parts by weight of brown rice pulp. The processing method comprises processing steps as follows: selection of quinoa; selection of brown rice; germination of the quinoa; germination of the brown rice; grinding and smashing; dough kneading and curing; piece pressing and shredding; drying. The processing method aims to solve the problems of undernourishment caused by adoption of wheat meal as a single grain main raw material for preparation of a traditional noodle product, noodle quality reduction caused by mixed addition of outside nutrient substances as well as addition or illegal addition of a food modifier for quality improvement and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing germinated quinoa brown rice noodles without additives. Background technique [0002] Noodles are a kind of traditional wheaten food with a long history in my country. They are loved by people because of their simple production and eating process, economic benefits, easy digestion and certain nutritional value. When people's living standards improve, people pay more attention to how to improve the nutrition and quality of noodles. In order to improve the nutritional value of noodles, many new noodle products have been continuously developed, such as new noodles with ingredients such as vegetables, meat, edible fungi, and miscellaneous grains added. Patent documents published by the State Intellectual Property Office, such as "Additive-free five-grain nutritious instant noodles and its production method, CN104256361B", "Longya Lily noodles and its ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/20A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 林静陈晓明王小花王晓莉叶华王辉徐晓朗
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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