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Oat instant noodle production method and oat instant noodles

A production method and technology of instant noodles, applied in the production of oat instant noodles, in the field of oat instant noodles, can solve the problems of easy muddy soup of pure oat noodles

Pending Publication Date: 2020-10-27
内蒙古星华源食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to make up for the above deficiencies, the present invention provides a production method of oat instant noodles and oat instant noodles, aiming at improving the problem that pure oat noodles are easy to muddy soup

Method used

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  • Oat instant noodle production method and oat instant noodles
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  • Oat instant noodle production method and oat instant noodles

Examples

Experimental program
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Effect test

Embodiment 1

[0028] A method for producing oat instant noodles, comprising the following steps:

[0029] Step 1: Combine oatmeal, salt, and water and stir to form a mixture.

[0030] In some specific embodiments, in step 1, 75-80 parts of oat flour, 10-11 parts of salt and 20-24 parts of water, the water is quantified first, the salt is dissolved in water, and then the dissolved salt Stir the water and oatmeal together so that the salt and flour are fully incorporated.

[0031] Step 2: Stir the mixture to form a dough, and then swell the oatmeal, so that the water can be better immersed in the flour, so that the water content in the dough is more uniform, and the protein colloid in the flour can fully absorb the water and swell. The dough sticks to each other, and the low-speed stirring can eliminate the internal stress of the dough, so that the internal structure of the dough is stable and homogenized.

[0032] In some specific embodiments, in step 2, the noodle is carried out in a clos...

Embodiment 2

[0051] A method for producing oat instant noodles, comprising the following steps:

[0052] Step 1: Combine oatmeal, salt, and water and stir to form a mixture.

[0053] In some specific embodiments, in step 1, 75-80 parts of oat flour, 10-11 parts of salt and 20-24 parts of water, the water is quantified first, the salt is dissolved in water, and then the dissolved salt Stir the water and oatmeal together so that the salt and flour are fully incorporated.

[0054]Step 2: Stir the mixture to form a dough, and then swell the oatmeal, so that the water can be better immersed in the flour, so that the water content in the dough is more uniform, and the protein colloid in the flour can fully absorb the water and swell. The dough sticks to each other, and the low-speed stirring can eliminate the internal stress of the dough, so that the internal structure of the dough is stable and homogenized.

[0055] In some specific embodiments, in step 2, the noodle is carried out in a close...

Embodiment 3

[0073] A method for producing oat instant noodles, comprising the following steps:

[0074] Step 1: Combine oatmeal, salt, and water and stir to form a mixture.

[0075] In some specific embodiments, in step 1, 75-80 parts of oat flour, 10-11 parts of salt and 20-24 parts of water, the water is quantified first, the salt is dissolved in water, and then the dissolved salt Stir the water and oatmeal together so that the salt and flour are fully incorporated.

[0076] Step 2: Stir the mixture to form a dough, and then swell the oatmeal, so that the water can be better immersed in the flour, so that the water content in the dough is more uniform, and the protein colloid in the flour can fully absorb the water and swell. The dough sticks to each other, and the low-speed stirring can eliminate the internal stress of the dough, so that the internal structure of the dough is stable and homogenized.

[0077] In some specific embodiments, in step 2, the noodle is carried out in a clos...

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Abstract

The invention provides an oat instant noodle production method and oat instant noodles, and belongs to the technical field of oat noodle production. The oat instant noodle production method comprisesthe steps that oat flour, salt and water are mixed and stirred, stirring and dough softening are conducted, and dough is extruded twice, wherein the first extrusion is conducted at the temperature of45-65 DEG C, and the second extrusion is carried out at the temperature of 85-95 DEG C; the dough cake is cut to form dough blocks, the cut dough blocks are subjected to aging treatment through heating at the aging temperature of 35-55 DEG C and the aging humidity of 60-80%; the dough blocks aged in the step 5 are steamed, wherein the steam pressure is 0.3-0.5 Mpa, and dough steaming time is 25-40minutes; the steamed dough blocks in the step 6 are dried, wherein the drying temperature is 35-45 DEG C, the relative humidity of the drying environment is 75-85%, and the temperature of the dried dough blocks in the step 7 is reduced to the room temperature. The oat instant noodles produced by the production method are not prone to turbid soup, chewy in noodle quality and smooth in mouth feel.

Description

technical field [0001] The invention relates to the technical field of production of oatmeal noodles, in particular to a production method of oatmeal instant noodles and oatmeal instant noodles. Background technique [0002] Relying on its unique composition of nutrients, oatmeal can prevent and treat many common diseases in modern society, and has strong health benefits, so it has also received more and more attention from all walks of life. Oatmeal is also considered to have a positive effect on improving the physical fitness of our people. However, due to the low processing performance of oatmeal protein due to its own composition, pure oatmeal noodles tend to be muddy when eaten, which cannot bring a good eating experience. Existing oat noodles often need to add auxiliary materials (for example: buckwheat flour, quinoa flour, bean flour, millet flour, corn flour) to make, thereby reducing the muddy soup rate of noodles, but the purity of oat noodles will be reduced. C...

Claims

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Application Information

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IPC IPC(8): A23L7/113
CPCA23L7/113
Inventor 王占军
Owner 内蒙古星华源食品股份有限公司
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