Method for making non-oil-fried wheat white sorghum common buckwheat instant noodles

An instant noodle, non-fried technology, applied in the field of food processing, can solve the problems of long drying time, long rehydration time, low gelatinization degree, etc., and achieve the effect of rich nutrition, good convenience and short rehydration time

Inactive Publication Date: 2018-03-23
吴太平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the low drying temperature, the drying time is long, the gelatinization degree is low, the porosity inside the noodles is poor, the rehydration time is long when eating, and the convenience is poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Select "Zeyou No. 1", "Pearl Sorghum", and "Yuqiao No. 1", the mass ratio of the three is 4:3:3, the three are selected, removed, and finely washed, and then germinated, and directly use electric Stone grinding, stirring to get elastic and tough dough;

[0024] (2) The dough is pressed and formed by an electric instant noodle cake forming machine;

[0025] (3) Steaming and baking the shaped dough cake;

[0026] (4) Cool the steamed and baked noodle cakes, and dry them after cooling;

[0027] (5) Dried instant noodle cakes can be directly sold in the market with seasoning packs of different flavors in bowls, cups or bags; or sold directly in bags without seasoning packs, and customers can prepare according to their own taste For soups with different flavors, pour the soup directly into the instant noodle cake and soak for two or three minutes before eating.

Embodiment 2

[0029] (1) Select "Zeyou No. 1", "Pearl Sorghum", and "Yu Qiao No. 1", the mass ratio of the three is 3:4:3, the three are selected, removed impurities, finely washed, and then germinated. Stone grinding, stirring to get elastic and tough dough;

[0030] (2) The dough is pressed and formed by an electric instant noodle cake forming machine;

[0031] (3) Steaming and baking the shaped dough cake;

[0032] (4) Cool the steamed and baked noodle cakes, and dry them after cooling; the dried instant noodle cakes have high sorghum content, hard noodles, poor rehydration properties and need to be soaked for a long time;

[0033] (5) Dried instant noodle cakes can be directly sold in the market with seasoning packs of different flavors in bowls, cups or bags; or sold directly in bags without seasoning packs, and customers can prepare according to their own taste For soups with different flavors, pour the soup directly into the instant noodle cake and soak for two or three minutes bef...

Embodiment 3

[0035](1) Select "Zeyou No. 1", "Pearl Sorghum", and "Yuqiao No. 1", the mass ratio of the three is 3:3:4, select the three, remove impurities, wash carefully, and then germinate, and directly use electric Stone grinding, stirring to get elastic and tough dough;

[0036] (2) The dough is pressed and formed by an electric instant noodle cake forming machine;

[0037] (3) Steaming and baking the shaped dough cake;

[0038] (4) Cool the steamed and baked noodle cakes, and then dry them after cooling. The dried instant noodle cakes have a large content of buckwheat, high nutritional value, high cost, are fragile and difficult to maintain shape, and have poor rehydration properties;

[0039] (5) Dried instant noodle cakes can be directly sold in the market with seasoning packets of different flavors in bowls, cups or bags; or sold directly in bags without seasoning packets. Three to five minutes, you can prepare different flavors of soup according to your own taste, and you can e...

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PUM

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Abstract

The invention discloses a method for making non-oil-fried wheat white sorghum common buckwheat instant noodles, and belongs to the field of food processing. The method comprises the following steps: (1) preparing materials, namely wheat, white sorghum and common buckwheat in a ratio of 4:3:3; (2) soaking and germinating the wheat, the white sorghum and the common buckwheat respectively; (3) mixingthe germinated wheat, white sorghum and common buckwheat respectively, grinding by an electronic stone mill, and stirring to obtain dough; (4) performing pressing molding on the dough by an electronic instant noodle cake molding machine; (5) steaming or baking the molded noodle cakes to obtain cooked noodle cakes; (6) cooling and drying the cooked noodle cakes. The instant noodles made with the method are rich in unsaturated fatty acid, trace elements and nutrients, is applicable to various people, is a preferable option for diabetics, is long in preservation time, short in rehydration time and good in instant eating.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of wheat white sorghum sweet buckwheat instant noodles. Background technique [0002] The production process of instant noodles is to first add a certain amount of water and other additives to wheat flour, and then stir to obtain a dough with certain elasticity, toughness, and ductility. Form the corrugated surface layer, and pass the corrugated surface layer continuously through the tunnel steamer with a temperature of 95-105°C along with the mesh belt. After about 60-90 seconds, the starch in the dough is gelatinized and the protein is denatured. , that is, from raw noodles to mature noodles. When the steamed noodle layer leaves the noodle steamer, the water vapor on the surface is blown off by the cooling fan to shape the shape, and then the surface layer is cut off quantitatively and folded into two layers by the automatic cutting and sorting m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113
CPCA23L7/111A23L7/113A23V2002/00A23V2200/328
Inventor 吴太平吴煜栋
Owner 吴太平
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