CN104171931A - Conveniently eaten pure oat meal fine dried noodles - Google Patents
Conveniently eaten pure oat meal fine dried noodles Download PDFInfo
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- CN104171931A CN104171931A CN201410344716.3A CN201410344716A CN104171931A CN 104171931 A CN104171931 A CN 104171931A CN 201410344716 A CN201410344716 A CN 201410344716A CN 104171931 A CN104171931 A CN 104171931A
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- oat flour
- slaking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses conveniently eaten pure oat meal fine dried noodles which are prepared by the following steps: preparing powder from 100 weight parts of raw material oat flour, a proper amount of salt and a proper amount of water; kneading the dough; curing, controlling the temperature of the front of a jacket to 70-80 DEG C, controlling the temperature of the middle of the jacket to 120-130 DEG C, controlling the temperature of the rear part of the jacket to 140-150 DEG C, controlling the rotating speed of a screw rod to 62-72 revolutions per minute, controlling the working pressure to be under the condition of 3-4Kg/Cm<2>, and extruding and curing thick strips; controlling the temperature of a noodle outlet jacket to 120-150 DEG C, controlling the rotating speed of the screw rod to 62-72 revolutions per minute, controlling the working pressure to be under the condition of 5-6Kg/Cm<2>, and extruding fine noodles; and drying, cutting and packaging. A preparation process for performing primary extrusion and fast curing and continuous secondary extrusion forming is adopted, any additive and other grain flour are not needed to be added in the production process, and the product keeps inherent taste and nutrition of oat. Moreover, the prepared fine dried noodles are cooking-free convenient foods, are high in curing property and high in toughness, do not break, do not paste after being subjected to repeated cooking and are smooth and fine in taste, tough and chewy and fragrant.
Description
Technical field
The present invention relates to a kind of instant food, especially relate to the pure oat flour vermicelli of a kind of instant edible.
Background technology
The nutritive value of oat is very high, and protein content average out to 15.6% exceeds rice 100%, corn 75%, wheat flour 66%, millet 60%, 8 seed amino acid and forms compared with balance, and lysine content is also higher than rice and wheat flour; Fat and heat energy are all very high, and fat is 5.5 times of rice, 3.7 times of wheat flour.Abroad, it is edible that oatmeal (oat flour) is generally made the bakings such as oat bread, parkin.Among the people at NW China, be made into the oat flour nest nest that has characteristic, oat flour volume volume, the oat flour rule, oat flour fish fish etc. and steaming and eat.But because the protein in oat flour does not have the flexible ability of the gluten of formation, hold gas poor performance, need to can make all kinds of oat food, oat noodle with wheat flour blending, have no the report of making noodles with pure oat flour.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide a kind of instant edible pure oat flour vermicelli.
For achieving the above object, the present invention adopts following technical scheme:
The pure oat flour vermicelli of instant edible, it is to be processed according to following step by raw material oat flour 100 weight portions, appropriate salt, suitable quantity of water:
The first step: powder process
Oatmeal is broken into oat flour, crosses 80 order dusting covers, for subsequent use after weighing by above-mentioned weight portion.
Second step: and face
Oat flour after weighing is put into dough mixing machine, add 30-33 weight parts water, after salt, fully mix 8-10 minute thoroughly in right amount by oat flour 100 weight portions.
The 3rd step: slaking
Put into varying pitch list screw rod aging machine by fully mixing the face of becoming reconciled thoroughly, its jacket temperature is controlled at anterior 70-80 DEG C, middle part 120-130 DEG C, rear portion 140-150 DEG C; Its screw speed is controlled at 62-72r/min; Operating pressure is controlled to 3-4Kg/Cm
2condition under extrude the thick bar of slaking; In this process, material is subject to strong friction, shear action through extruding, starch gelatinization occurs and becomes ripe, and the thick bar structure of extruding is tightr, has good elasticity, toughness, gloss and preliminary transparent feel.
The 4th step: wire vent
Thick slaking bar is directly put into varying pitch list screw rod extruding strings device, and its jacket temperature is controlled at 120-150 DEG C; Its screw speed is controlled at 62-72r/min; Operating pressure is controlled to 5-6Kg/Cm
2condition under be extruded into filament; In this process, material is again through extruding, kneading, forming evenly, institutional framework closely, and makes the further gelatinization of starch, makes the noodles even thickness extruded, and without bubble, smooth surface is transparent, with elasticity and toughness.
The 4th step: dry
The vermicelli that are extruded into after filament are sent into drying room inner drying to noodles moisture < 14%; Dried noodles bar shaped is straight and upright, even thickness, any surface finish, has transparent feel, has the intrinsic color and luster of oat flour and fragrance, both can do and eat, and also can steep and eat, and can also boil and eat.
The 5th step: cut off, pack
After dried noodles are cut off by standard, tie up or encapsulate with packaging bag.
In the maturing process of the 3rd described step, put into varying pitch list screw rod aging machine by fully mixing the face of becoming reconciled thoroughly, its jacket temperature is controlled at anterior 75 DEG C, 125 DEG C, middle part, 130 DEG C, rear portion; Its screw speed is controlled at 67r/min; Operating pressure is controlled to 3Kg/Cm
2condition under extrude the thick bar of slaking.
In the wire vent process of the 4th described step, thick slaking bar is directly put into varying pitch list screw rod extruding strings device, its jacket temperature is controlled at 130 DEG C; Its screw speed is controlled at 67r/min; Operating pressure is controlled to 5Kg/Cm
2condition under be extruded into filament.
The invention has the advantages that:
1, pure oat flour vermicelli can meet the different demands of human body to multiple nutrients, to help people's rational diet, meet the day by day demand of people to nutritious and healthy food, improve the people's healthy living level.
2, through high temperature high pressure process sterilizing, correspondingly in its goods-oat flour vermicelli reduce the content of molds in food, be conducive to long term storage.
3, exempt to boil instant food, slaking is good, and toughness is high, and unbroken noodles both can done and eat, and also can steep and eat, and can also boil and eat, and repeatedly boils and does not stick with paste, the smooth exquisiteness of mouthfeel, chewiness delicate fragrance.
4, adopt and once push rapid aging, continuous quadratic extrusion modling preparation technology, does not need to add any additive and other grain powder in production process, and product has kept the intrinsic taste of oat and nutrition.
Brief description of the drawings
Fig. 1 is process chart of the present invention.
Detailed description of the invention
Below in conjunction with accompanying drawing, with the form of embodiment, the present invention is further illustrated:
Embodiment 1: as shown in Figure 1, the pure oat flour vermicelli of instant edible, it is to be processed according to following step by raw material oat flour 100 weight portions, appropriate salt, suitable quantity of water:
The first step: powder process
Oatmeal is broken into oat flour, crosses 80 order dusting covers, for subsequent use after weighing by above-mentioned weight portion.
Second step: and face
Oat flour after weighing is put into dough mixing machine, add 30 weight parts waters, after salt, fully mix thoroughly 8 minutes in right amount by oat flour 100 weight portions.
The 3rd step: slaking
Put into varying pitch list screw rod aging machine by fully mixing the face of becoming reconciled thoroughly, be controlled at anterior 70 DEG C at its jacket temperature, 120 DEG C, middle part, 140 DEG C, rear portion; Its screw speed is controlled at 62r/min; Operating pressure is controlled to 3/Cm
2condition under extrude the thick bar of slaking.
The 3rd step: wire vent
Thick slaking bar is directly put into varying pitch list screw rod extruding strings device, be controlled at 120 DEG C at its jacket temperature; Its screw speed is controlled at 62r/min; Operating pressure is controlled to 5Kg/Cm
2condition under be extruded into filament.
The 4th step: dry
The vermicelli that are extruded into after filament are sent into drying room inner drying to noodles moisture < 14%; Dried noodles bar shaped is straight and upright, even thickness, any surface finish, has transparent feel, has the intrinsic color and luster of oat flour and fragrance, both can do and eat, and also can steep and eat, and can also boil and eat.
The 5th step: cut off, pack
After dried noodles are cut off by standard, tie up or encapsulate with packaging bag.
Embodiment 2: embodiment 2 is substantially the same manner as Example 1, and institute's difference is:
Second step: and face
Oat flour after weighing is put into dough mixing machine, add 33 weight parts waters, after salt, fully mix thoroughly 10 minutes in right amount by oat flour 100 weight portions.
The 3rd step: slaking
Put into varying pitch list screw rod aging machine by fully mixing the face of becoming reconciled thoroughly, be controlled at anterior 80 DEG C at its jacket temperature, 130 DEG C, middle part, 150 DEG C, rear portion; Its screw speed is controlled at 72r/min; Operating pressure is controlled to 4Kg/Cm
2condition under extrude the thick bar of slaking.
The 3rd step: wire vent
Thick slaking bar is directly put into varying pitch list screw rod extruding strings device, be controlled at 150 DEG C at its jacket temperature; Its screw speed is controlled at 72r/min; Operating pressure is controlled to 6Kg/Cm
2condition under be extruded into filament.
The other the same as in Example 1.
Embodiment 3: embodiment 3 is substantially the same manner as Example 1, institute's difference is: in the maturing process of the 3rd described step, put into varying pitch list screw rod aging machine by fully mixing the face of becoming reconciled thoroughly, its jacket temperature is controlled at anterior 75 DEG C, 125 DEG C, middle part, 130 DEG C, rear portion; Its screw speed is controlled at 67r/min; Operating pressure is controlled to 3Kg/Cm
2condition under extrude the thick bar of slaking.
The other the same as in Example 1.
Embodiment 4: embodiment 4 is substantially the same manner as Example 1, and institute's difference is: in the wire vent process of the 4th described step, thick slaking bar is directly put into varying pitch list screw rod extruding strings device, its jacket temperature is controlled at 130 DEG C; Its screw speed is controlled at 67r/min; Operating pressure is controlled to 5Kg/Cm
2condition under be extruded into filament.
The other the same as in Example 1.
The explanation of above embodiment is just for helping to understand core concept of the present invention; should be understood that for the person of ordinary skill of the art; under the premise of not departing from the present invention; can also the present invention be improved and be modified, these improvement and modification also fall into the protection domain of the claims in the present invention.
Claims (3)
1. the pure oat flour vermicelli of instant edible, is characterized in that: it is to be processed according to following step by raw material oat flour 100 weight portions, appropriate salt, suitable quantity of water:
The first step: powder process
Oatmeal is broken into oat flour, crosses 80 order dusting covers, for subsequent use after weighing by above-mentioned weight portion;
Second step: and face
Oat flour after weighing is put into dough mixing machine, add 30-33 weight parts water, after salt, fully mix 8-10 minute thoroughly in right amount by oat flour 100 weight portions;
The 3rd step: slaking
Put into varying pitch list screw rod aging machine by fully mixing the face of becoming reconciled thoroughly, its jacket temperature is controlled at anterior 70-80C, middle part 120-130 DEG C, rear portion 140-150 DEG C; Its screw speed is controlled at 62-72r/min; Operating pressure is controlled to 3-4Kg/Cm
2condition under extrude the thick bar of slaking;
The 4th step: wire vent
Thick slaking bar is directly put into varying pitch list screw rod extruding strings device, and its jacket temperature is controlled at 120-150 DEG C; Its screw speed is controlled at 62-72r/min; Operating pressure is controlled to 5-6Kg/Cm
2condition under be extruded into filament;
The 5th step: dry
The vermicelli that are extruded into after filament are sent into drying room inner drying to noodles moisture < 14%;
The 6th step: cut off, pack
After dried noodles are cut off by standard, tie up or encapsulate with packaging bag.
2. the pure oat flour vermicelli of instant edible according to claim 1, it is characterized in that: in the maturing process of the 3rd described step, put into varying pitch list screw rod aging machine by fully mixing the face of becoming reconciled thoroughly, its jacket temperature is controlled at anterior 75 DEG C, 125 DEG C, middle part, 130 DEG C, rear portion; Its screw speed is controlled at 67r/min; Operating pressure is controlled to 3Kg/Cm
2condition under extrude the thick bar of slaking.
3. the pure oat flour vermicelli of instant edible according to claim 1, is characterized in that: in the wire vent process of the 4th described step, thick slaking bar is directly put into varying pitch list screw rod extruding strings device, its jacket temperature is controlled at 130 DEG C; Its screw speed is controlled at 67r/min; Operating pressure is controlled to 5Kg/Cm
2condition under be extruded into filament.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410344716.3A CN104171931A (en) | 2014-07-11 | 2014-07-11 | Conveniently eaten pure oat meal fine dried noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410344716.3A CN104171931A (en) | 2014-07-11 | 2014-07-11 | Conveniently eaten pure oat meal fine dried noodles |
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| CN104171931A true CN104171931A (en) | 2014-12-03 |
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| CN201410344716.3A Pending CN104171931A (en) | 2014-07-11 | 2014-07-11 | Conveniently eaten pure oat meal fine dried noodles |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010999A (en) * | 2015-07-22 | 2015-11-04 | 马鞍山市行知食品科技有限公司 | Oat noodles and making process thereof |
| CN105076956A (en) * | 2015-07-15 | 2015-11-25 | 界首市祥云面粉有限公司 | Highly-effective dough kneading method capable of improving tough and chewy properties of fine dried noodles |
| CN105851853A (en) * | 2016-04-05 | 2016-08-17 | 无锡群硕谷唐生物科技有限公司 | Production method of whole oat flour product and fresh-keeping whole oat flour product |
| EP3135121A1 (en) * | 2015-08-31 | 2017-03-01 | Silcar Sp. z o.o. | Noodles and a method for the preparation of noodles |
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| CN1561754A (en) * | 2004-03-31 | 2005-01-12 | 中国农业科学院农产品加工研究所 | Noodle processing method |
| CN101579078A (en) * | 2009-06-23 | 2009-11-18 | 郑州万家食品有限公司 | Buckwheat dried noodle |
| CN101579077A (en) * | 2009-06-23 | 2009-11-18 | 郑州万家食品有限公司 | Corn dried noodle |
| CN102132829A (en) * | 2011-03-04 | 2011-07-27 | 国家粮食局科学研究院 | Processing method for miscellaneous grain bean noodles |
| CN102356846A (en) * | 2011-09-16 | 2012-02-22 | 国家粮食局科学研究院 | Processing method of whole grain vermicelli |
| CN102696967A (en) * | 2012-06-25 | 2012-10-03 | 吉林大学 | Senile series miscellaneous grains-miscellaneous bean cooking-free noodle and preparation method thereof |
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2014
- 2014-07-11 CN CN201410344716.3A patent/CN104171931A/en active Pending
Patent Citations (6)
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|---|---|---|---|---|
| CN1561754A (en) * | 2004-03-31 | 2005-01-12 | 中国农业科学院农产品加工研究所 | Noodle processing method |
| CN101579078A (en) * | 2009-06-23 | 2009-11-18 | 郑州万家食品有限公司 | Buckwheat dried noodle |
| CN101579077A (en) * | 2009-06-23 | 2009-11-18 | 郑州万家食品有限公司 | Corn dried noodle |
| CN102132829A (en) * | 2011-03-04 | 2011-07-27 | 国家粮食局科学研究院 | Processing method for miscellaneous grain bean noodles |
| CN102356846A (en) * | 2011-09-16 | 2012-02-22 | 国家粮食局科学研究院 | Processing method of whole grain vermicelli |
| CN102696967A (en) * | 2012-06-25 | 2012-10-03 | 吉林大学 | Senile series miscellaneous grains-miscellaneous bean cooking-free noodle and preparation method thereof |
Non-Patent Citations (1)
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| 张娟: "燕麦营养挂面的研制", 《食品科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076956A (en) * | 2015-07-15 | 2015-11-25 | 界首市祥云面粉有限公司 | Highly-effective dough kneading method capable of improving tough and chewy properties of fine dried noodles |
| CN105010999A (en) * | 2015-07-22 | 2015-11-04 | 马鞍山市行知食品科技有限公司 | Oat noodles and making process thereof |
| EP3135121A1 (en) * | 2015-08-31 | 2017-03-01 | Silcar Sp. z o.o. | Noodles and a method for the preparation of noodles |
| CN105851853A (en) * | 2016-04-05 | 2016-08-17 | 无锡群硕谷唐生物科技有限公司 | Production method of whole oat flour product and fresh-keeping whole oat flour product |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141203 |
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| RJ01 | Rejection of invention patent application after publication |