Processing method of highland barley high-gluten instant fine dried noodles

Abstract

The invention relates to a processing method of highland barley high-gluten instant fine dried noodles. The method comprises the following steps of (1) carefully selecting highland barley raw materials of grade II or above, performing peeling, performing breaking, and performing cleaning for removing ash so as to obtain broken highland barley granules; (2) uniformly mixing glucose oxidase with lipases, xylanase and alpha-amylases to obtain mixed enzymes; (3) placing the broken highland barley granules in a sealed fermenter, and adding mixed enzymes to obtain a mixture; (4) sequentially addinglactic acid bacteria and running water in times of the lactic acid bacteria for fermentation to obtain a fermented product; (5) flushing the fermented product, and then performing wall-breaking mashing to obtain slurry; (6) homogenizing the slurry, and performing filtering with a screen mesh to obtain filtrate; (7) performing centrifugation treatment on the filtrate, so as to obtain upper-layer clear liquid and lower-layer separation slurry, wherein the lower-layer separation slurry is fermented highland barley slurry; and (8) uniformly mixing the fermented highland barley slurry with wheat flour, adding auxiliary materials and ingredients by a conventional method, performing dough mixing, performing curing, performing calendering, and performing cutting to obtain noodles namely the highland barley fine dried noodles. The highland barley fine dried noodles can notably improve the gluten of the naked barley flour.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for processing highland barley instant noodles with high gluten. Background technique [0002] Highland barley, also known as rice wheat, rye wheat, and Yuanmai, is a variant of barley. Highland barley is an important cereal crop in plateau areas because it is resistant to high cold and barrenness. Highland barley has the highest content of β-glucan in cereal crops. According to the test, the average content of β-glucan in highland barley is 5.25%. At the same time, the total dietary fiber content in highland barley is 16%, of which insoluble dietary fiber is 9.68% and soluble dietary fiber is 9.68%. Dietary fiber is 6.32%, the former is 8 times that of wheat, and the latter is 15 times that of wheat. It is the "scavenger" of the human digestive system. Its ecological characteristics and nutritional and health care effects are unmatched by other food crops. [0003] For a...

AI Technical Summary

Problems solved by technology

[0003] For a long time, highland barley has been used as grain and wine, and the food processing of highland barley is mainly traditional and simple primary processing. Due to the characteristics of raw materials for highland barley noodles, the addition of highland barley raw materials for highland barley noodles on the market is generally 10%~30% , the high addition amount will affect the sensory quality of highland barley vermicelli. Therefore, the product, brand and scale of highland barley vermicelli consistent with the characteristics of raw materials have not yet been formed.

[0004] Highland barley flour cannot form gluten like wheat flour, which is a major problem hindering the processing of highland barley flour products