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Combined noodles containing wheat aleurone layers and preparation method thereof

A technology of wheat aleurone layer and wheat flour, which is applied in the field of composite noodles and its preparation, can solve the problems of reddish and black color of noodle products, lack of firmness and smoothness, and large cooking loss, and achieve white color, moderate chewiness, Effect of Reducing Cooking Loss

Inactive Publication Date: 2019-05-21
合肥中农科泓智营养健康有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the wheat aleurone layer is highly nutritious, the noodle products produced will have problems such as reddish and black color, large cooking loss, lack of firmness and smoothness, etc., which are disliked by consumers.

Method used

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  • Combined noodles containing wheat aleurone layers and preparation method thereof
  • Combined noodles containing wheat aleurone layers and preparation method thereof
  • Combined noodles containing wheat aleurone layers and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Present embodiment provides a kind of processing method of compound noodles, as figure 1 shown, including:

[0043] (1) Mix wheat flour and water in a mass ratio of 100:28 for vacuum kneading;

[0044] (2) Mix wheat flour and wheat aleurone layer at a mass ratio of 75:25, and then mix with water at a mass ratio of 100:37 to carry out vacuum kneading; the mass ratio of the dough A to the dough B is 4:1 ;

[0045] In step (1) and step (2), the vacuum kneading condition: the degree of vacuum is -60KPa, first stir at high speed for 5 minutes, then stir at low speed for 3 minutes;

[0046] (3) respectively calendering and primary curing;

[0047] Dividing the obtained dough A into two equal parts, respectively carrying out rolling and primary curing to obtain the first and third portions of dough; rolling and primary curing the obtained dough B to obtain the second portion of dough;

[0048] The number of rolling times of the first and third portions of dough is 5 times,...

Embodiment 2

[0058] The present embodiment provides a kind of processing method of composite noodles, comprising:

[0059] (1) Mix wheat flour and water at a mass ratio of 100:35 for vacuum kneading;

[0060] (2) Mix wheat flour and wheat aleurone layer at a mass ratio of 60:40, and then mix with water at a mass ratio of 100:42 to carry out vacuum kneading; the mass ratio of the dough A to the dough B is 6:1 ;

[0061] In step (1) and step (2), the vacuum kneading condition: the vacuum degree is -75KPa, first stir at high speed for 3 minutes, and then stir at low speed for 6 minutes;

[0062] (3) respectively calendering and primary curing;

[0063] Dividing the obtained dough A into two equal parts, respectively carrying out rolling and primary curing to obtain the first and third portions of dough; rolling and primary curing the obtained dough B to obtain the second portion of dough;

[0064] The number of rolling times of the first and third portions of dough is 4 times, and the roll...

Embodiment 3

[0075] The present embodiment provides a kind of processing method of composite noodles, comprising:

[0076] (1) Mix wheat flour and water at a mass ratio of 100:33 for vacuum kneading;

[0077] (2) Mix wheat flour and wheat aleurone layer at a mass ratio of 65:35, and then mix with water at a mass ratio of 100:39 to carry out vacuum kneading; the mass ratio of the dough A to the dough B is 3:1 ;

[0078] In step (1) and step (2), the vacuum kneading condition: the degree of vacuum is -100KPa, first stir at high speed for 4 minutes, and then stir at low speed for 7 minutes;

[0079] (3) respectively calendering and primary curing;

[0080] Dividing the obtained dough A into two equal parts, respectively carrying out rolling and primary curing to obtain the first and third portions of dough; rolling and primary curing the obtained dough B to obtain the second portion of dough;

[0081] The number of rolling times of the first and third portions of dough is 5 times, and the ...

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Abstract

The invention relates to combined noodles containing wheat aleurone layers and a preparation method thereof. The method includes the steps that wheat flour and water are mixed, vacuum dough kneading is conduced, and therefore a dough A is obtained; 2, another wheat flour and the wheat aleurone layers are mixed, mixture flour is mixed with water again, vacuum dough kneading is conducted, and therefore a dough B is obtained; 3, the dough A is equivalently divided into two parts, the two parts are each subjected to calendaring and primary curing, and are used as a first part of a dough belt and asecond part of a third dough belt, and the dough B is subjected to calendaring and primary curing, and is used as a second part of a dough belt; 4, the first part of the dough belt, the second part of the dough belt and the third part of the dough belt are sequentially subjected to combined calendaring, and secondary curing is conducted; 5, continuous calendaring is conducted, dough cutting is conducted, and then the combined noodles are obtained. By adopting overlapped combined calendaring, the aleurone layer noodles are prepared without any additives, and the problems are solved remarkablythat noodles are black or red, and the loss of steaming is large; the hardness, viscosity and elasticity of the noodles are free of obvious deterioration and are better than these of whole wheat noodles, and gumminess and chewiness are appropriate; the tensile property of the combined noodles is not remarkably different from that of high-quality flour noodles and whole wheat noodles.

Description

technical field [0001] The invention relates to a composite noodle containing a wheat aleurone layer and a preparation method thereof, belonging to the technical field of pasta processing. Background technique [0002] The wheat aleurone layer is rich in dietary fiber, minerals, vitamins, phenolic acids, polysaccharides and lignans, and has high nutritional value. It can be widely used to make noodles, steamed buns, bread, cakes, biscuits and other foods. , anti-cancer, diabetes health care and other functions, and can also make special food, it is a basic natural nutritional food raw material with a wide range of uses. [0003] Although the wheat aleurone layer is highly nutritious, the noodle products produced will have problems such as reddish and black color, large cooking loss, lack of firmness and smoothness, etc., which are disliked by consumers. Contents of the invention [0004] In order to solve the above-mentioned technical problems, the present invention provi...

Claims

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Application Information

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IPC IPC(8): A23L7/109
Inventor 张泓黄艳杰张良常献娜胡宏海余永名
Owner 合肥中农科泓智营养健康有限公司
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