CN101380071B - No-fry highland barley instant noodles and production method thereof - Google Patents
No-fry highland barley instant noodles and production method thereof Download PDFInfo
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- CN101380071B CN101380071B CN2008102236812A CN200810223681A CN101380071B CN 101380071 B CN101380071 B CN 101380071B CN 2008102236812 A CN2008102236812 A CN 2008102236812A CN 200810223681 A CN200810223681 A CN 200810223681A CN 101380071 B CN101380071 B CN 101380071B
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Abstract
The invention provides a non-frying highland barley instant noodle which takes highland barley flour as the main raw material and a making method thereof, belonging to the field of food processing; the making method of the non-frying highland barley instant noodle includes the steps of flour milling, charging, dough making, shaping, stewing, drying, and the like, and is characterized in that: the highland barley flour accounts for 50-100 % of the total weight of dry raw materials in the charging step, water which accounts for 30-35 % of the total weight of dry raw materials and has the temperature of 25-30 DEG C is added in the dough making step, the time for dough making is 10-20 minutes, and a piece of non-expansion extrusion equipment is adopted in the shaping step. The technique can be used for producing the non-frying highland barley instant noodle of whole highland barley flour, and can greatly raise the technology content and added value of highland barley flour food, thus the highland barley flour food can turn into health instant food which can be accepted by most people.
Description
Technical field
The invention belongs to food processing field, particularly relating to a kind of is the no-fry highland barley instant noodles and preparation method thereof of primary raw material with highland barley flour
Background technology
Highland barley also is highland barley, Huaihe River wheat, Mi Damai, cries hull-less barley again, and English name hullessbarley is a kind of specific type of barley, and because of coetonium shell in it separates, seed is exposed, so claim hull-less barley.Highland barley has long cultivation history in China; Mainly be distributed in state, Ganzi and the Aba state in China Tibet, Qinghai, Sichuan, the enlightening celebrating in Yunnan, the Gannan in Gansu etc.; Highland barley becomes the mountain area, plateau with its special anti-cultivation at low temperature characteristic and high nutritional labeling and adapts to the widest cereal crops, in recent years along with the further investigation to highland barley, finds that highland barley is except being rich in high protein and various trace element; According to the agriculture and animal husbandry academy of sciences of Tibet Autonomous Region data introduction in the recent period; Highland barley is the highest crop of β one glucan in the wheat crops in the world, and edible highland barley food can make human body obtain balanced nutrition, improves the health.How highland barley is processed into the healthy food that consumers in general like and keep the primary nutrition of highland barley, propagates into large-scale market and get on, still do not solve up till now; The highland barley food production method is main with zanba, roasted qingke barley flour only at present, is difficult for preserving, and manufacturing process possibly be difficult to guarantee sanitary standard; And zanba, roasted qingke barley flour only is the edible way of Tibetan people; Be difficult for being widely accepted, existing two patents about the making highland barley powder, one is to be made into common vermicelli; Wherein added a lot of other compositions, another part is about making the patent of fry highland barley instant noodles.Adds other compositions and too much possibly be difficult to keep genuine, and the drawback of fried food also is well-known that the fried high temperature that will pass through causes nutritional labeling to lose efficacy and the generation harmful substance easily.
People's health perception is become better and better, and more and more tend to select this natural healthy food of highland barley, yet the allegro life of megapolitan often has to allay one's hunger with instant noodles; But since the special nutritional labeling of highland barley form-be though that protein content is high because the protein molecular of highland barley exists with the individual molecule form, can not form gluten under the usual terms; Therefore process instant noodles with highland barley is not easy very much; Its highland barley flour content of highland barley powder that has had at present is difficult to reach more than 65%, and all need add some batchings that play viscous effect therein and just can make as the good instant noodles of common wheat instant noodles sense organ, and during the rolling equipment of traditional wheat instant noodles making highland barley instant noodles; Technology and equipment are all complicated; And because the particularity of highland barley flour, it is high and attractive in appearance to be difficult to obtain highland barley content, the instant noodles of delicious food.
Summary of the invention
The present invention overcomes the deficiency of prior art; A kind of no-fry highland barley instant noodles and preparation method thereof is provided; Manufacture craft that obtains through repetition test through a cover and the non-expansion extrusion formation equipment that adopts a kind of advanced person make non-fried highland barley instant noodles; Increased substantially the scientific and technological content and the added value of highland barley food, made it become a kind of healthy instant food that can be accepted by most of people.
A kind of manufacture craft of no-fry highland barley instant noodles; Comprise abrasive dust, reinforced and face, moulding, boiling, drying and other steps; It is characterized in that highland barley flour in the said addition step accounts for the 50%-100% of dried raw material gross weight; The amount of water of said and face step with the 30-35% of dried raw material gross weight add, water temperature is that 25-30 ℃ and face time are 10-20 minute, said forming step has used the non-expansion extrusion equipment.
The powder size of said abrasive dust step gained is more than 80 orders.
Said forming step also comprises ripple forming.
Said boiling temperature is 85-100 ℃, time 5min-10min.
Said baking temperature is 65-95 ℃, is dried to moisture≤12%.
Can also add flour in the said addition step or/and buckwheat, gluten, egg, salt, vitamin, mineral matter, vegetable juice one or more.
Said highland barley flour can be the full highland barley flour or the highland barley flour of peeling.
The no-fry highland barley instant noodles that above-mentioned manufacture craft obtains.
The present invention provides a kind of manufacture craft of highland barley instant noodles, and its processing step is simple, easy operating; The inventor draws a cover technological parameter according to the physicochemical property of highland barley flour through repeatedly test; This technology is that 30-35%, the water temperature of dry batching gross weight is 25-30 ℃ and face time to be under 10-20 minute the condition with the amount of water, with the face step in amount of water and water temperature extremely important; Adding dilutional hyponatremia makes dough too glutinous; The situation of easy generation and equipment adhesion, the noodles of processing also can be rough, and sense organ is coarse; The noodles that amount of water is processed less fracture easily, and toughness is not enough.And water temperature with the albumen suction whether fully in the degree of dough slaking and the highland barley flour of face time relationship; And too short with the face time, the dough amount of cure is not enough, overlong time; The volatilization of dough moisture content is scattered dough easily, adds the slaking homogeneous degree and the viscosity of water meeting heavy damage dough once more.The absorb water sense organ index of the noodles that abundant degree affect finally produces of the amount of cure of dough and protein; This manufacture craft has adopted the non-expansion extrusion equipment at forming step; Use calendering technological loaded down with trivial details step and machinery equipment when having overcome in the past easy to make; Also because the bondability of non-expansion extrusion equipment dough when making noodles requires not have rolling equipment so harsh; So the highland barley flour very bad for viscosity also can be pressed into noodles; And this equipment can at utmost keep the primary colors and the nutritional labeling genuineness of raw material, and the easy easy operating of processing step, and has avoided fried step.So instant noodles that use technology of the present invention to make; The content of its highland barley flour can reach 50-100%; And make highland barley flour reach at 100% o'clock still to obtain the gratifying instant noodles of organoleptic indicator that this is that traditional noodles roll technological unapproachable effect.As everyone knows, though the protein content of highland barley than higher, its protein molecular exists with individual molecule; Can not form gluten; When making the highland barley noodles, the past people to add making it be easy to the edible composition with face and moulding, as: common wheat flour, gluten etc.; Otherwise be difficult to process along noodles sliding, good toughness, and the manufacture craft among the present invention can not added the composition that other has had the adhesion effect.Integrate; The batching that the noodles that this technology is made can not add any auxiliary bonding; The raw material of the highland barley flour content with 100% is produced the gratifying highland barley instant noodles noodles of sense organ index; Also can add different edible compositions, so this technology can produce the highland barley instant noodles that adapts to the various tastes demand neatly, be fit to very highland barley pushed to that market is acceptable to all widely according to various places people's taste difference.
Since highland barley flour do not contain gluten, if grinding particle size carefully just is not easy to and face inadequately, manufacturing process requirement highland barley flour granularity of the present invention must be very trickle; Be at least 80 orders; When particularly making the noodles more than the highland barley flour content height to 90%, need the highland barley flour granularity preferably can arrive about 100 orders, the albumen that helps in the highland barley flour fully absorbs water; Dough during the thorough and face of dough slaking does not scatter.
Process behind the qualified dough through the non-expansion extrusion equipment and be squeezed into the corrugated instant noodles that vertical bar noodles and corrugator device make the customization specification.Said forming step also comprises ripple forming.Adopt 85-100 ℃ temperature boiling 5-10 minute, make noodles well-done.The noodles that boil are dry under a higher temperature, prevent and treat in the dry run and go mouldy, and baking temperature of the present invention is 65-95 ℃, is dried to moisture and is not higher than 12%.
Because the difficulty that manufacture craft of the present invention has overcome the manufacture craft of traditional wheat noodles well when producing the highland barley noodles; Therefore the present invention can adopt full highland barley flour to make and make us the satisfied instant noodles of sense organ; Because enrichment β one glucan in the highland barley skin, full barley nutritional are worth and significantly exceed the decortication highland barley, the full highland barley instant noodles that manufacture craft of the present invention obtains is carrying rich nutrient contents; Instant, it is edible to be well suited for the unbalanced urbanite of the fast nutrition of rhythm of life.
Because the difference of people's eating habit, the instant noodles of single taste are difficult to satisfy the diversified requirement of people, therefore in the addition step of manufacture craft of the present invention, can add different types of other edible raw materials of different proportion.Interpolation raw material commonly used has wheat flour, gluten, buckwheat, egg etc.
The instant noodles that manufacture craft of the present invention makes can directly eat, and are edible behind also available 85 ℃ of brewed in hot water 5-10min.
The specific embodiment
The production stage of embodiment 1 no-fry highland barley instant noodles:
1. with the highland barley cleaning, remove foreign material such as sandstone, dust, straw;
2. the highland barley that will peel or not peel directly is ground to more than 80 orders;
3. feed in raw material and face: in highland barley flour, add other batching (like long patent flour, gluten, vitamin, salt etc.), use clear water and face again, the conditioning dough; Use coolant-temperature gage with face: 25 ℃～30 ℃; With the face time: be generally 10～20 minutes, summer is short, and winter is longer.
4. squeeze out the vertical bar face with extruding non-expansion equipment, re-use the moulding conveyer belt, process the noodles of bellows-shaped, quantitatively cutting again;
5. boiling temperature is 85 ℃-100 ℃, time 5min-10min; Baking temperature is dried to moisture≤12% for 65 ℃-95 ℃, cools off with cold wind again; Put into the seasoning bag again, pack, seal, beat technologies completion such as sign indicating number, sterilization, vanning;
Embodiment 2
Raw material: 50 parts of 80 orders decortication highland barley flours, 20 parts in flour, 18 parts of buckwheats, 10 parts in egg, 30 parts of 1.5 parts of clean waters of salt, 0.2 part of B B-complex, 0.3 part of composite mineral matter is pressed the step of embodiment 1 and is made.
Embodiment 3
Raw material: 100 parts of the full highland barley flours of 100 orders, 35 parts of clean waters are pressed the making of embodiment 1 step.
Embodiment 4
Raw material: 80 parts of the full highland barley flours of 90 orders, 10 parts in gluten, 8 parts of vegetable juice, 31 parts of 2 parts of clean waters of salt are pressed the step of embodiment 1 and are made.
Embodiment 5
Raw material: 70 parts of 80 orders decortication highland barley flours, 10 parts in buckwheat 18.5 eggs, 30 parts of 1.5 parts of clean waters of salt are pressed the step of embodiment 1 and are made.
Embodiment 6
Raw material: 65 parts of 80 orders decortication highland barley flours, 10 parts in flour, 5 parts in buckwheat 18.5 eggs, 34 parts of 1.5 parts of clean waters of salt are pressed the step of embodiment 1 and are made.
Embodiment 7
Raw material: 80 parts of the full highland barley flours of 90 orders, 5 parts in flour, 7.5 parts of buckwheats, 5 parts in egg, 33 parts of 2.5 parts of clean waters of salt are pressed the step of embodiment 1 and are made.
1 sense index
1.2 color and luster: the due color and luster of highland barley flour, there are not living, burnt phenomenon, allow tow sides that depth difference is arranged.
1.3 flavour and smell flavour and smell are normal, nothing is gone mouldy, rancidity and other peculiar smell.
1.4 form: external form is neat, and decorative pattern is even.
1.5 impurity: do not have visible impurity.
1.6 rehydration: do not have obviously disconnected bar, drafting after the noodles rehydration, mouthfeel is not half-cooked, do not stick to one's teeth.
2 physical and chemical indexs
Face piece physical and chemical index should meet the regulation of table 1.
Table 1 physical and chemical index
3 microbiological indicators
Microbiological indicator should meet the regulation of table 2.
Table 2 microbiological indicator
4 food additives and other auxiliary material
4.1 the quality of food additives and auxiliary material should meet corresponding standard and pertinent regulations;
4.2 the kind of food additives and use amount should meet the regulation of GB2760.
Claims (6)
1. the manufacture craft of a no-fry highland barley instant noodles; Comprise abrasive dust, reinforced and face, moulding, boiling, drying steps; It is characterized in that highland barley flour accounts for 100% of dried raw material gross weight in the said addition step, the amount of water of said and face step with 35% of dried raw material gross weight add, water temperature is that 25-30 ℃ and face time are 10-20 minute; The powder size of said abrasive dust step gained is more than 100 orders, and said forming step has used the non-expansion extrusion equipment.
2. the manufacture craft of no-fry highland barley instant noodles according to claim 1, said forming step also comprises ripple forming.
3. the manufacture craft of no-fry highland barley instant noodles according to claim 1, said boiling temperature is 85-100 ℃, time 5min-10min.
4. the manufacture craft of no-fry highland barley instant noodles according to claim 1, said baking temperature is 65-95 ℃, is dried to moisture≤12%.
5. the manufacture craft of no-fry highland barley instant noodles according to claim 1, said highland barley flour can be the full highland barley flour or the highland barley flour of peeling.
6. the no-fry highland barley instant noodles that obtains of the arbitrary manufacture craft of claim 1-5.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008102236812A CN101380071B (en) | 2008-10-07 | 2008-10-07 | No-fry highland barley instant noodles and production method thereof |
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| CN2008102236812A CN101380071B (en) | 2008-10-07 | 2008-10-07 | No-fry highland barley instant noodles and production method thereof |
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| CN101380071A CN101380071A (en) | 2009-03-11 |
| CN101380071B true CN101380071B (en) | 2012-06-27 |
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| CN101999592A (en) * | 2010-11-05 | 2011-04-06 | 福建省龙海市安利达工贸有限公司 | Non-fried instant noodle and making method thereof |
| CN102578470B (en) * | 2012-02-24 | 2016-01-13 | 西藏天力商贸有限公司 | A kind of highland barley Tibet face and preparation method thereof |
| CN103125846B (en) * | 2012-08-01 | 2014-07-23 | 西藏缘苍工贸有限责任公司 | Plateau special instant food and preparation method thereof |
| CN102860463B (en) * | 2012-09-11 | 2014-03-19 | 四川玖玖爱食品有限公司 | Non-fried highland-barley instant noodle and production method thereof |
| CN102919682B (en) * | 2012-11-12 | 2014-01-08 | 山西省农业科学院农产品加工研究所 | Preparation method of cooking-free barley noodles |
| CN104543722B (en) * | 2014-12-27 | 2018-01-23 | 湖南省玉峰食品实业有限公司 | A kind of full cereal highland barley gluten and preparation method thereof |
| CN107788369A (en) * | 2017-11-29 | 2018-03-13 | 黄桂月 | A kind of zanba, roasted qingke barley flour health caring noodles and preparation method thereof |
| CN107996962A (en) * | 2017-12-01 | 2018-05-08 | 甘肃省农业工程技术研究院 | A kind of black glutinous highland barley rice dumpling powder, preparation method thereof |
| CN107969621A (en) * | 2017-12-01 | 2018-05-01 | 甘肃省农业工程技术研究院 | A kind of processing method of black glutinous highland barley noodles |
| CN108991373A (en) * | 2018-06-04 | 2018-12-14 | 安徽康乐食品科技有限公司 | A kind of not fried miscellaneous cereals face |
| CN108967886A (en) * | 2018-06-04 | 2018-12-11 | 安徽康乐食品科技有限公司 | A kind of no-fry highland barley face |
| CN109287960A (en) * | 2018-10-07 | 2019-02-01 | 湖南裕湘食品有限公司 | Non-fried brown rice instant noodles and its manufacture craft |
| CN114145327A (en) * | 2019-06-20 | 2022-03-08 | 西藏春光食品有限公司 | Method for making highland barley cakes |
| CN110338352A (en) * | 2019-07-29 | 2019-10-18 | 青海生态源物流服务有限公司 | A kind of production technology of highland barley instant noodles |
| CN111264767B (en) * | 2020-03-25 | 2023-08-29 | 青海新丁香粮油有限责任公司 | Making process of highland barley instant noodles |
| CN111990595A (en) * | 2020-09-08 | 2020-11-27 | 青海典阳习习生物技术有限公司 | Highland barley instant noodles and preparation method and application thereof |
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