CN101904468A - Highland barley fine dried noodles and processing method thereof - Google Patents
Highland barley fine dried noodles and processing method thereof Download PDFInfo
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- CN101904468A CN101904468A CN2010101897622A CN201010189762A CN101904468A CN 101904468 A CN101904468 A CN 101904468A CN 2010101897622 A CN2010101897622 A CN 2010101897622A CN 201010189762 A CN201010189762 A CN 201010189762A CN 101904468 A CN101904468 A CN 101904468A
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Abstract
The invention relates to highland barley fine dried noodles and a processing method thereof, which belong to the field of food processing. The highland barley fine dried noodles of the invention are prepared by taking highland barley flour and wheat flour as raw materials by the conventional auxiliary materials and process for producing fine dried noodles. Since the fine dried noodles of the invention take highland barley which has a high nutrient value and an outstanding health-care function as the raw material, the fine dried noodles can effectively prevent diseases such as diabetes, hyperlipemia and the like after being taken for a long time and have the effects of purging bowels, reducing weight and keeping shape at the same time. In the invention, auxiliary materials such as egg, tomato, spinach, carrot, kelp and the like are added into the raw materials, and the mixture is processed into highland barley egg fine dried noodles, highland barley tomato fine dried noodles, highland barley spinach fine dried noodles, highland barley carrot fine dried noodles, highland barley kelp fine dried noodles and the like. The nutrition of the highland barley fine dried noodles is enhanced and the variety of the highland barley fine dried noodles is enriched at the same time.
Description
Technical field
The invention belongs to food processing field, relate to a kind of processing method of vermicelli, relate in particular to a kind of processing method of highland barley fine dried noodles.
Background technology
Vermicelli are because of mouthfeel is good, instant, price are low, be easy to store, and are one of main wheaten food of liking of people always.Present vermicelli are the dried noodles that cut into certain-length with wheat flour interpolation salt, alkali, water behind loft dried.Principal item has common vermicelli, pattern vermicelli, handcraft dried noodle etc.; Kind branch by auxiliary material has egg noodle, tomato vermicelli, spinach vermicelli, carrot vermicelli, kelp vermicelli, lysine vermicelli etc.At present, vermicelli have formed the general layout of collaborative development such as staple food type, flavor type, auxotype, health.
Highland barley also is highland barley, Mi Damai, is a kind of cereal crop of grass family Hordeum, and because of coetonium shell in it separates, seed is exposed, so claim hull-less barley again.Because Special geography position, ecological environment and weather conditions make highland barley have abundant nutritive value and outstanding medicines and health protection effect.The modern scientific research data shows, is grown in the highland barley in high and cold areas such as Qinghai-Tibet Platean, the mineral matter, vitamin A, D, C, the B that contain abundant fat, protein, carbohydrate, dietary fiber, multiple human body needs and absorb
6With nutrients such as calcium, iron.Therefore, highland barley is a kind of desirable feedstock for preparing various food.
Summary of the invention
The purpose of this invention is to provide a kind of highland barley fine dried noodles.
Another object of the present invention provides a kind of processing method of highland barley fine dried noodles.
Highland barley fine dried noodles of the present invention is to be raw material with highland barley flour, wheat flour, is prepared from by the conventional auxiliary material and the technology of producing vermicelli.
Described highland barley flour, wheat flour carry out proportioning by following percentage by weight:
Wheat flour: 55～85%, highland barley flour: 15～45%.
The highland barley flour that the present invention adopts is 75～150 purpose powders for adopting common disintegrating apparatus to be ground into granularity, also can be that the granularity that adopts ultramicro grinding equipment to be ground into is 200～800 purpose ultra micro powder.
The granularity of the wheat flour that the present invention adopts is 75～150 purpose powders for adopting common disintegrating apparatus to be ground into granularity.
In order to strengthen the nutritive value of vermicelli, enrich the kind of highland barley fine dried noodles, can add the egg of raw material total amount 1～3% in the raw material, make the highland barley egg noodle; The tomato that also can add raw material total amount 1～4% is made highland barley tomato vermicelli; Add the spinach of raw material total amount 1～6%, make the highland barley spinach vermicelli; Add the carrot of raw material total amount 1～4%, make highland barley carrot vermicelli; Add the sea-tangle of raw material total amount 1～3%, make the highland barley kelp vermicelli.
The processing method of highland barley fine dried noodles of the present invention, be that the common disintegrating apparatus of employing was ground into 75～150 purpose flour or adopts ultramicro grinding equipment ultramicro grinding to become 200～800 purpose ultra micro powder after highland barley was sloughed wheat bran, again with wheat flour with 15～45%, 55～85% weight ratio, in dough mixing machine, mix; Adopt the moulding of vermicelli make-up machine then, dry, packing gets final product.
When preparation barley nutritional vermicelli, the egg, tomato dry powder, spinach dry powder, carrot dry powder or the sea-tangle dry powder that in dough mixing machine, add respective amount, all the other highland barley flours, wheat flour are mixed together evenly, adopt the moulding of vermicelli make-up machine then, dry, packing gets final product.
The present invention is relative, and prior art has the following advantages:
1, to have the highland barley of abundant nutritive value and outstanding medicines and health protection function be raw material for vermicelli of the present invention owing to adopted, long-term edible, can effectively prevent diseases such as diabetes, high fat of blood, and the effect of gut purge, fat-reducing, maintenance build is arranged again simultaneously.
2, owing to contain a spot of resin acid in the highland barley bran, affect mouthfeel; The present invention adopts the highland barley flour of removing wheat bran, has reduced the astringent taste in the highland barley flour, forms a kind of local flavor of highland barley uniqueness, has improved the mouthfeel of vermicelli.
3, the highland barley flour of employing ultramicro grinding of the present invention, because the ultra micro powder is under the situation of not destroying its institutional framework, make fineness reach 800 orders, it is big that product gets specific area, the porosity height, and pardon is strong, the inherent quality of product is fully improved, the dispersiveness of highland barley raw material, dissolubility, adsorptivity also all obtain basic improvement, have also improved the highland barley utilization ratio of raw materials greatly, are easy to absorption of human body.
4, the present invention adds auxiliary materials such as egg, tomato, spinach, carrot, sea-tangle in raw material, be processed into highland barley egg noodle, highland barley tomato vermicelli, highland barley spinach vermicelli, highland barley carrot vermicelli, highland barley kelp vermicelli etc., strengthen the nutrition of highland barley fine dried noodles on the one hand, also enriched the kind of highland barley fine dried noodles on the other hand.
The specific embodiment
The processing method of embodiment 1, common highland barley fine dried noodles
Raw material proportioning: by weight percentage:
Highland barley flour: 30kg, wheat flour: 68kg, water: 3-8kg, salt: 0.3kg.
Technology:
1, adopts disintegrating apparatus to pulverize highland barley decortication back, cross 100 mesh sieves;
2, with highland barley flour, wheat flour, salt, water, join in the dough mixing machine and mix, make it even;
3, moulding on the vermicelli make-up machine;
4, dry, packing gets final product.
The processing method of embodiment 2, highland barley ultra micro powder vermicelli
Raw material proportioning: by weight percentage:
Highland barley flour: 30kg, wheat flour: 68kg, water: 3-8kg, salt: 0.3kg.
Technology:
1, adopts ultramicro grinding equipment to pulverize highland barley decortication back, be ground into 200～800 purpose ultra micro powder;
2, with highland barley ultra micro powder, wheat flour, salt, water, join in the dough mixing machine and mix, make it even;
3, moulding on the vermicelli make-up machine;
4, dry, packing gets final product.
The processing method of embodiment 3, highland barley egg noodle
Raw material proportioning: by weight percentage:
Highland barley flour: 38kg, wheat flour: 60kg, water: 3-8kg, salt: 0.3kg, egg: 1.7kg.
Technology:
1, the highland barley of will peeling carries out ultramicro grinding, crosses 400 mesh sieves;
2, with highland barley ultra micro powder, wheat flour, egg, salt, water, join in the dough mixing machine and mix, make it even;
3, moulding in the vermicelli make-up machine;
4, dry, packing gets final product.
The processing method of embodiment 4, highland barley spinach vermicelli
Raw material proportioning: by weight percentage:
Highland barley flour: 35kg, wheat flour: 62kg, water: 3-8kg, salt: 0.4kg, spinach dry powder: 2.6kg.
Technology:
1, the highland barley of will peeling carries out ultramicro grinding, crosses 400 mesh sieves;
2, with highland barley ultra micro powder, wheat flour, spinach dry powder, salt, water, join in the dough mixing machine and mix, make it even;
3, moulding in the vermicelli make-up machine;
4, dry, packing gets final product.
The processing method of embodiment 5, highland barley carrot vermicelli
Raw material proportioning: by weight percentage:
Highland barley flour: 28kg, wheat flour: 68kg, water: 3-8kg, salt: 0.4kg, carrot dry powder 4kg.
Technology:
1, adopts disintegrating apparatus to pulverize highland barley decortication back, cross 100 mesh sieves;
2, highland barley flour, wheat flour, water, salt, carrot dry powder are joined in the dough mixing machine and mixes, make it even;
3, moulding on the vermicelli make-up machine;
4, dry, packing gets final product.
The processing method of embodiment 6, highland barley tomato vermicelli
Raw material proportioning: by weight percentage:
Highland barley flour: 25kg, wheat flour: 70kg, water: 3-8kg, salt: 0.4kg, tomato dry powder 3.7kg
Technology:
1, adopts disintegrating apparatus to pulverize highland barley decortication back, cross 100 mesh sieves;
2, highland barley flour, wheat flour, water, salt and tomato dry powder are joined in the dough mixing machine mix, make it even;
3, moulding on the vermicelli make-up machine;
4, dry, packing gets final product.
The processing method of embodiment 7, highland barley kelp vermicelli
Raw material proportioning: by weight percentage:
Highland barley flour: 37kg, wheat flour: 61kg, water: 3-8kg, salt: 0.4kg, sea-tangle dry powder: 1.6kg.
Technology:
1, the highland barley of will peeling carries out ultramicro grinding, crosses 400 mesh sieves; Join in the dough mixing machine and mix, make it even;
3, moulding in the vermicelli make-up machine;
4, dry, packing gets final product.
Claims (12)
1. highland barley fine dried noodles is to be raw material with highland barley flour, wheat flour, is prepared from by the conventional auxiliary material and the technology of producing vermicelli.
2. highland barley fine dried noodles according to claim 1, it is characterized in that: described highland barley flour, wheat flour carry out proportioning by following percentage by weight:
Wheat flour: 55～85%, highland barley flour: 15～45%.
3. highland barley fine dried noodles as claimed in claim 1 or 2, it is characterized in that: the granularity of described highland barley flour is 75～150 orders.
4. highland barley fine dried noodles as claimed in claim 1 or 2, it is characterized in that: described highland barley flour is granularity 200～800 purpose ultra micro powder.
5. highland barley fine dried noodles as claimed in claim 1 or 2, it is characterized in that: the granularity of described wheat flour is 75～150 orders.
6. highland barley fine dried noodles as claimed in claim 1 or 2 is characterized in that: add the egg of raw material total amount 1～3% in the described raw material, make the highland barley egg noodle.
7. highland barley fine dried noodles as claimed in claim 1 or 2 is characterized in that: add the tomato of raw material total amount 1～4% in the described raw material, make highland barley tomato vermicelli.
8. highland barley fine dried noodles as claimed in claim 1 or 2 is characterized in that: add the spinach of raw material total amount 1～6% in the described raw material, make the highland barley spinach vermicelli.
9. highland barley fine dried noodles as claimed in claim 1 or 2 is characterized in that: add the carrot of raw material total amount 1～4% in the described raw material, make the carrot highland barley fine dried noodles.
10. highland barley fine dried noodles as claimed in claim 1 or 2 is characterized in that: add the sea-tangle of raw material total amount 1～3% in the described raw material, make the highland barley kelp vermicelli.
11. the processing method of highland barley fine dried noodles according to claim 1, be highland barley to be sloughed adopt behind the wheat bran disintegrating apparatus to be ground into 75～150 purpose flour or adopt ultramicro grinding equipment ultramicro grinding to become 200～800 purpose ultra micro powder, in dough mixing machine, mixing with 15～45%, 55～85% weight ratio with wheat flour again; Adopt the moulding of vermicelli make-up machine then, dry, packing gets final product.
12. the processing method of highland barley fine dried noodles according to claim 1, it is characterized in that: egg, 1～4% tomato dry powder, 1～6% the spinach dry powder, 1～4% carrot dry powder or 1～3% the sea-tangle dry powder that in dough mixing machine, add highland barley flour, wheat flour total amount 1～3%, itself and highland barley flour, wheat flour are mixed together evenly, adopt the moulding of vermicelli make-up machine then, dry, packing gets final product.
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| CN2010101897622A CN101904468A (en) | 2010-05-29 | 2010-05-29 | Highland barley fine dried noodles and processing method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726662A (en) * | 2012-07-17 | 2012-10-17 | 安徽燕之坊食品有限公司 | Preparation method of nano nutrient whole wheat flour |
| CN105266015A (en) * | 2015-10-17 | 2016-01-27 | 南陵县玉竹协会 | Preparation method of pleurotus eryngii egg fine dried noodles |
| CN106418169A (en) * | 2016-09-13 | 2017-02-22 | 宜垦(天津)农业制品有限公司 | Highland barley-containing fine dried noodles with high dietary fiber content and making method thereof |
| CN106722121A (en) * | 2017-02-09 | 2017-05-31 | 江苏沿江地区农业科学研究所 | Compound nutritional purple highland barley vermicelli |
| CN106819831A (en) * | 2017-02-09 | 2017-06-13 | 江苏沿江地区农业科学研究所 | Health colour highland barley vermicelli and 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 |
| 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 |
| CN110771791A (en) * | 2019-11-28 | 2020-02-11 | 湖南金林食品科技有限责任公司 | Method for making highland barley and coarse cereal noodles |
| CN113068800A (en) * | 2021-05-06 | 2021-07-06 | 青海红杞枸杞科技有限公司 | Highland barley whole-flour fine dried noodles and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1969666A (en) * | 2006-12-15 | 2007-05-30 | 杨梓棠 | Highland barley noodle |
-
2010
- 2010-05-29 CN CN2010101897622A patent/CN101904468A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1969666A (en) * | 2006-12-15 | 2007-05-30 | 杨梓棠 | Highland barley noodle |
Non-Patent Citations (2)
| Title |
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| 《挂面生产配方与工艺》 20080731 沈群主编 青稞挂面 , 第1版 1 * |
| 《青海大学学报(自然科学版)》 20040930 侯勇 青稞挂面的研制 第22卷, 第05期 2 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726662A (en) * | 2012-07-17 | 2012-10-17 | 安徽燕之坊食品有限公司 | Preparation method of nano nutrient whole wheat flour |
| CN102726662B (en) * | 2012-07-17 | 2013-11-13 | 安徽燕之坊食品有限公司 | Preparation method of nano nutrient whole wheat flour |
| CN105266015A (en) * | 2015-10-17 | 2016-01-27 | 南陵县玉竹协会 | Preparation method of pleurotus eryngii egg fine dried noodles |
| CN106418169A (en) * | 2016-09-13 | 2017-02-22 | 宜垦(天津)农业制品有限公司 | Highland barley-containing fine dried noodles with high dietary fiber content and making method thereof |
| CN106722121A (en) * | 2017-02-09 | 2017-05-31 | 江苏沿江地区农业科学研究所 | Compound nutritional purple highland barley vermicelli |
| CN106819831A (en) * | 2017-02-09 | 2017-06-13 | 江苏沿江地区农业科学研究所 | Health colour highland barley vermicelli and 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 |
| 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 |
| CN110771791A (en) * | 2019-11-28 | 2020-02-11 | 湖南金林食品科技有限责任公司 | Method for making highland barley and coarse cereal noodles |
| CN113068800A (en) * | 2021-05-06 | 2021-07-06 | 青海红杞枸杞科技有限公司 | Highland barley whole-flour fine dried noodles and preparation method thereof |
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Application publication date: 20101208 |