CN104222819A - Aleurone-layer fine dried noodles and preparation technology thereof - Google Patents

Aleurone-layer fine dried noodles and preparation technology thereof Download PDF

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Publication number
CN104222819A
CN104222819A CN201410481991.XA CN201410481991A CN104222819A CN 104222819 A CN104222819 A CN 104222819A CN 201410481991 A CN201410481991 A CN 201410481991A CN 104222819 A CN104222819 A CN 104222819A
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aleurone
vermicelli
flour
wheat
content
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CN201410481991.XA
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Chinese (zh)
Inventor
吴亮
王程
彭少然
兰晓光
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JIAXING HEXIN TECHNOLOGY VENTURE CAPITAL INVESTMENT Co Ltd
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JIAXING HEXIN TECHNOLOGY VENTURE CAPITAL INVESTMENT Co Ltd
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Priority to CN201410481991.XA priority Critical patent/CN104222819A/en
Publication of CN104222819A publication Critical patent/CN104222819A/en
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Noodles (AREA)

Abstract

The invention discloses aleurone-layer fine dried noodles and a preparation technology thereof. The aleurone-layer fine dried noodles comprise components as follows: flour raw materials and auxiliary materials, wherein the flour raw materials comprise 50%-80% of high protein flour and 20%-50% of wheat aleurone layer contents, the added auxiliary materials comprise components accounting for the flour raw materials in percentage by mass as follows: 0.5%-2% of added salt, 0.5%-5.0% of wheat gluten, 0.05%-0.4% of xanthan gum and 20%-35% of added water. The aleurone-layer fine dried noodles are prepared by the steps as follows: mixing, dough kneading, curing, flour tape pressing, noodle cutting, hanging of noodles on rods, drying, cooling, taking off of the noodles on the rods, cutting, weighing and packaging. The aleurone-layer fine dried noodles are smooth, clean, fine, uniform, chewy and boil-proof, has good elasticity, contains nutrient substances such as dietary fiber, protein, mineral substances, vitamins, polyphenol and the like and can effectively improve the current dietary structure of people, if the aleurone-layer fine dried noodles are eaten for a long time, health of the digestive system can be kept, and the immune system is strengthened.

Description

Aleurone vermicelli and manufacture craft thereof
Technical field
The application relates to a kind of nutraceutical and preparation method thereof, particularly relates to a kind of aleurone vermicelli and manufacture craft thereof.
Background technology
Noodles be a kind of make simple, instant, nutritious, can staple food again can the food of fast food, be the Main Foods of China, Japan, Korea S and the main resident in Southeast Asian countries town and country.In recent years, along with people's living standard increases substantially and the emergence of tourist industry, noodles had become internationalization food.For the ease of using and storing, people usually make dried noodles, i.e. vermicelli.
Present stage, our people's living standard progressively improves, and great changes will take place for dietary structure, and three meals in a day too become more meticulous.Therewith accordingly, in prior art, making the flour that uses of vermicelli is all from wheat, extract plumule and the obtained meticulous flour of wheat bran.This dietary structure causes people's dietary fiber intake wretched insufficiency, and absorption of nutrient ingredients is not comprehensive, and functions of intestines and stomach declines, and defecation is not smooth.
Along with the progress of society, the health perception of people progressively improves, and improves to enrich its nutritional labeling be also more and more subject to people's attention vermicelli.Wherein a kind of improved procedure directly in vermicelli, adds dietary fiber, as CN103494058A discloses a kind of use high dietary-fiber to refine technique that flour obtains vermicelli, it, when making vermicelli, adds the inulin of 5%-7% in wheat flour, thus improves the ratio of dietary fiber in vermicelli.Another improved procedure adds coarse cereals in wheat flour, and as CN102599117A discloses a kind of coarse cereal noodles, this coarse cereal noodles comprises: the wheat flour of 90-100 weight portion; The corn flour of 2-10 weight portion; The sweet potato powder of 2-10 weight portion.Also have a kind of mode to be use wholewheat flour to make vermicelli, as CN103535613A discloses a kind of whole wheat vermicelli, it is made up of the wholewheat flour of 95%-98%, the guar gum of 1%-1.2%, the konjaku powder of 0.8%-3.8%, the dietary alkali of 0.2%.
Although above-mentioned three kinds of methods can increase the dietary fiber of vermicelli, improve the defect of existing vermicelli hypotrophy, but there is following shortcoming: the dietary fiber adding other kinds can increase production cost, and use wholewheat flour or add coarse cereals, because the wheat bran of wholewheat flour and the main component of coarse cereals are celluloses, more coarse, cause the vermicelli mouthfeel that obtains poor, not chewiness, easily broken bar, mixed soup.
In prior art, the method extracting wheat aleurone layer content from wheat bran generally adopts wet method, need to carry out moistening process or biochemistry treatment to wheat bran, and adopt wet method from wheat bran, extract wheat aleurone layer content to involve the dehydration of wheat aleurone layer content product and the problem such as dry, technological process is comparatively complicated and the production cycle is longer.For these shortcomings, an application for a patent for invention was proposed before present invention applicant, disclose a kind of method that pure physical dry extracts wheat aleurone layer content, its application number is 201310152667.9, the method uses milling apparatus wheat bran to be divided into wheat aleurone layer component and non-wheat aleurone layer component by the method for colliding, rub, rub and impacting, then use screening plant to carry out screening and being separated, be separated into the wheat aleurone layer content mainly comprising wheat aleurone layer component and the wheat bran fine powder mainly comprising non-wheat aleurone layer component.This separation method does not add any other composition and the nutritional labeling remaining wheat aleurone layer of high degree, avoid the dehydration to wheat aleurone layer product and drying process, simple and fast, production efficiency is high, for the industrial production of wheat aleurone layer content and utilization provide the foundation.
For determining good formula, the present invention is first with Strong flour 70%, wheat aleurone layer content 30%, the water of the salt and 20%-35% that add 1%-1.5% makes aleurone vermicelli, nutritive index is carried out in the aleurone vermicelli made and high muscle original flavor face and the Tartary buckwheat dried noodles of buckwheat powder that with the addition of 50% contrast with transitivity, comparing result is as shown in table 1,2.
Table 1 aleurone vermicelli (30% aleurone content) contrast with high muscle original flavor face and Tartary buckwheat dried noodles nutritive index
Table 1 is the aleurone vermicelli (30% aleurone content) and high muscle original flavor face and Tartary buckwheat dried noodles nutritive index contrast table drawn according to the related data of authoritative testing agency.Can find with reference to table 1, aleurone vermicelli (the 30% aleurone content) dietary fiber produced by the present invention and functional component (alkyl-resorcin and pentosan) content are far above high muscle original flavor face and Tartary buckwheat dried noodles, crude fiber content is also higher, meanwhile, content of starch is lower.Higher dietary fiber content makes to use vermicelli of the present invention to promote intestines peristalsis, prevent from constipation and reduce intestinal cancer obtaining risk, regulating blood sugar simultaneously, effective prevention diabetes, in addition, also can reduce in digestion process and must absorb fatty, thus reduce the level of Blood Cholesterol, triglycerides, prevent and treat hypertension, cardiovascular and cerebrovascular disease.Then having of alkyl-resorcin effect that is antibacterial, anti-oxidant, Tumor suppression, alkyl-resorcin is best natural anti-cancer composition, exists only in the wheat bran of wheat, rye.Pentosan then can improve the breeding environment of intestinal beneficial bacterium, is beneficial to defecation, also has prevention and corntrol breast cancer, colon cancer, fat-reducing and effect that is hypotensive, blood sugar.The protein content of aleurone vermicelli (30% aleurone content) is far above high muscle original flavor face, and slightly lower than Tartary buckwheat dried noodles, it is relevant that this and Tartary buckwheat dried noodles add Gluten (aleuronat).
Table 2 aleurone vermicelli (30% aleurone content) and high muscle original flavor face and Tartary buckwheat dried noodles physical property measurement
Table 2 is the aleurone vermicelli (30% aleurone content) and high muscle original flavor face and Tartary buckwheat dried noodles physical property measurement contrast table drawn according to the related data of authoritative testing agency.Can find with reference to table 2, aleurone vermicelli (the 30% aleurone content) toughness (disconnected bar situation) of being produced by the present invention and adhesiveness and high muscle original flavor face and Tartary buckwheat dried noodles quite or more excellent, but bite and elasticity poor.
The pluses and minuses of the aleurone vermicelli (30% aleurone content) of display in associative list 1 and table 2, the present invention is by with the addition of Gluten, xanthans and vitamin C in the feed, effectively improve the bite of vermicelli and improve and resolve the phenomenon that bar mixes soup, further improving the edible of vermicelli and processing quality.
Object of the present invention is achieved through the following technical solutions:
A kind of aleurone vermicelli, it comprises following component:
Flour material ratio is Strong flour 50%-80%, wheat aleurone layer content 20%-50%;
Wherein, the auxiliary material of interpolation accounts for the mass ratio of described flour material and is:
Salt adding amount 0.5-2%;
Gluten 0.5-5.0%;
Xanthans 0.05-0.4%;
Amount of water 20%-35%.
Wherein, as preferably, in flour, Strong flour content is 60-80%, and the content of wheat aleurone layer content is 20-40%.
Wherein, as preferably, in flour, Strong flour content is 65-75%, and the content of wheat aleurone layer content is 25-35%.
Wherein, as preferably, the mass ratio that salt adding amount accounts for flour material is 1-1.5%.
Wherein, as preferably, the mass ratio that Gluten addition accounts for flour material is 1%-3%.
Wherein, as preferably, the mass ratio that xanthans addition accounts for flour material is 0.2%-0.4%.
Wherein, as preferably, wheat aleurone layer content uses pure physical dry to be separated.
Wherein, as preferably, the thickness of vermicelli is 0.6-1.4mm, and width is 1.0-6.0mm.
Wherein, as preferably, in flour, with the addition of vitamin C.
Wherein, as preferably, the mass ratio that vitamin C addition accounts for flour material is 20-50PPM.
A manufacture craft for aleurone vermicelli, it comprises the steps:
(1) wheat aleurone layer content, Strong flour and Gluten, xanthans, compound are mixed and made into aleurone layer flour;
(2) salting liquid and face, slaking is added;
(3) wearing of predetermined dimension is rolled into;
(4) slitting, cut-out, upper boom;
(5) predrying;
(6) dry;
(7) cool, lower beam, clips to the length of regulation, weighs, and packaging, makes vermicelli finished product.
Wherein, as preferably, in step (1), incorporation time is 10-20 minute.
Wherein, as preferably, in step (2), and face, slaking time be 20-30 minute.
Wherein, as preferably, in step (3), the calendering technology worn is as follows: be first rolled into thick the wearing of 3.5mm, then through repeatedly rolling, is finally pressed into that 1.0mm is thick to be worn.
Wherein, as preferably, in step (5), pre-dried temperature is 15-25 DEG C, and relative humidity is 50%-70%, and the time is 30-60 minute.
Wherein, as preferably, in step (6), baking temperature is 35-45 DEG C, and relative humidity is 70-80%, and drying time is 3-5 hour.
Wherein, as preferably, the thickness of vermicelli is 0.6-1.4mm, and width is 1.0-6.0mm.
Wherein, as preferably, in step (1), in flour, with the addition of vitamin C.
Wherein, as preferably, the mass ratio that vitamin C accounts for flour material is 20-50PPM.
Beneficial effect
Compared with prior art, the present invention has the following advantages: the first, and owing to eliminating the cortex in wheat bran, isolated aleurone mouthfeel is finer and smoother, and the vermicelli mouthfeel made can meet edible demand; The second, the present invention all adopts wheat as raw material, and do not need the dietary fiber adding other kinds, cost is lower, improves the utilization rate of wheat simultaneously, makes to which create larger economic benefit, has saved resource; 3rd, in aleurone except dietary fiber, other nutrient contents of aleurone are also very high, as the protein in aleurone contains each seed amino acid of needed by human body, in grain, the mineral matter of more than 80% also concentrates in aleurone, and aleurone is also containing multiple polyphenol and a large amount of B family vitamin, nicotinic acid, folic acid etc.Due to these nutriments that aleurone contains, the vermicelli that the present invention makes have anticancer, to prevent the various diseases such as cardiovascular and cerebrovascular disease effect.
In addition, coordinate wheat aleurone layer content, add multiple natural amendments when vermicelli of the present invention are produced in flour, wherein salt and xanthans make the vermicelli chewiness resistant to cook made, unbroken noodles, mixed soup; Gluten improves the content of protein in vermicelli, improve the processing characteristicies such as the compressive resistance of vermicelli, counter-bending power and stretching resistance, increase noodles toughness, eating mouth feel is smooth, do not stick to one's teeth, nutritious, vitamin C brings effects such as improving body immunity, prevention gingival atrophy, hemorrhage, prevention of arterial sclerosis to vermicelli.
Coordinate raw material of the present invention, the present invention has also done corresponding improvement to the production technology of vermicelli, the mixing of long period and face and slaking are carried out, raw material is fully mixed, slaking, increase the viscosity of dough, elasticity and toughness, meanwhile, dough, through repeatedly rolling, makes that the vermicelli produced are bright and clean, good springiness, interior tissue are fine and smooth evenly, chewiness resistant to cook.After making vermicelli, have selected relatively low predrying temperature and suitable drying time, make degree of drying in dried vermicelli table consistent.
Summary of the invention
For the shortcoming of existing vermicelli, the object of the present invention is to provide a kind of aleurone vermicelli and preparation method thereof, these aleurone vermicelli adopt wheat aleurone layer content as one of primary raw material, can not only provide abundant nutrition, and owing to eliminating cortex, obtained vermicelli taste good; Meanwhile, coordinate this primary raw material of wheat aleurone layer content, the present invention adds multiple natural amendments in flour, and has carried out corresponding improvement to production technology, makes the vermicelli chewiness obtained, not easily broken bar, not mixed soup.
Wheat bran is primarily of wheat cortex and wheat aleurone layer composition, and in wheat flour milling technical process, as the major reason affecting Flour colour, wheat bran is separated separately.Research finds, wheat aleurone layer have accumulated in wheat seed about 15% protein, 61% mineral matter, 32% thiamine (vitamin B1), 37% riboflavin (vitamin B2), the nicotinic acid (nicotinic acid) of 82%, the pyridoxic acid (vitamin B6) of 61% and 41% pantothenic acid, and be rich in dietary fiber, there is the multiple physiological function promoted health.Wheat aleurone layer is made into feed usually as a part for wheat bran, and its various nutrition and physiological function are worth and can not get effective utilization and be wasted.And if by physical method by wheat bran cortex remove obtain wheat aleurone layer content, then can be used for make food, its various nutritional labeling can be fully utilized, and can produce better economic benefit and social benefit.
Accompanying drawing explanation
Referring to accompanying drawing, the present invention is described in detail, wherein:
Accompanying drawing 1 is vermicelli intermediate products---the schematic diagram of noodles, wherein, 1,2 is have employed the noodles that wheat aleurone layer content make as raw material in the present invention, and 3,4 is then the noodles all adopting wheat flour to make in prior art.
Accompanying drawing 2 is present invention process device therefor figure, and wherein, 5 is feeding machine, and 6 is dough mixing machine, and 7 is multiple press, and 8 for connecting press, and 9 is upper on-hook, and 10 is drying system, and 11 is lower on-hook, and 12 is cutting machine, and 13 is weigher, and 14 is packing machine.
Detailed description of the invention
Embodiment 1
See accompanying drawing 1, wherein 1 vermicelli made for the present embodiment, its component is as follows:
Flour material ratio is Strong flour 80%, wheat aleurone layer content 20%; Wherein, the auxiliary material of interpolation accounts for the mass ratio of described flour material and is: salt adding amount 1%-1.5%; Gluten 1%-3%; Xanthans 0.2%-0.4%; Catergen 0-50PPM; Amount of water 20%-35%.
Found out by accompanying drawing 1, the vermicelli adopting this formula to make slightly are with brown, and meanwhile, these vermicelli boil rear smooth, chewiness, and mouthfeel meets edible demand completely.
Embodiment 2
See accompanying drawing 1, wherein 2 vermicelli made for the present embodiment, its component is as follows:
Flour material ratio is Strong flour 70%, wheat aleurone layer content 30%; Wherein, the auxiliary material of interpolation accounts for the mass ratio of described flour material and is: salt adding amount 1%-1.5%; Gluten 1%-3%; Xanthans 0.2%-0.4%; Catergen 0-50PPM; Amount of water 20%-35%.
As can be seen from accompanying drawing 1, the vermicelli adopting this formula to make are light brown, and it is not coarse that these vermicelli boil rear mouthfeel, meet edible demand, and owing to improve the ratio of aleurone content, it can provide the nutriments such as the dietary fiber of more horn of plenty.
Embodiment 3
Below, with reference to figure 2, the manufacture craft of aleurone vermicelli of the present invention is described.First, wheat aleurone layer content, Strong flour and Gluten, xanthans, vitamin C compound are sent into dough mixing machine 6 by feeding machine 5 and be mixed and made into aleurone layer flour, and wherein incorporation time is 20 minutes; 2) salting liquid and face is added, slaking after mixing; The time of its neutral plane, slaking is 30 minutes; 3) after slaking, group sends into multiple press 7 and connects press 8, is rolled into predetermined specification by wearing; The forming process wherein worn is specific as follows: be first rolled into thick the wearing of 3.5mm, then through repeatedly rolling, is finally pressed into that 1.0mm is thick to be worn.4) press 8 end slitting, cut-out is being connected after wearing formation; 5) vermicelli formed after by upper boom machine 9 upper boom; 6) carry out predrying and dry after in drying system 10, wherein, pre-dried temperature is 15-25 DEG C, and relative humidity is 60%, and the time is 50 minutes, and baking temperature is 40 DEG C, and relative humidity is 70-80%, and drying time is 4 hours; 7) after having dried, be cooled to room temperature, vermicelli are hung by lower on-hook 11 times, cut off, are then weighed by weigher 13, packing machine 14 packs, make finished product vermicelli through cutting machine 12.Wherein, the vermicelli thickness made is 1.0mm, and width is 2.0mm.
The present invention adopts wheat aleurone layer content as raw material to make vermicelli, obtained aleurone vermicelli contain the nutritional labelings such as abundant dietary fiber, protein, various mineral matters, effectively can improve the diet structure of current people, long-term edible aleurone vermicelli of the present invention can keep digestive system healthy, strengthen immune system; Meanwhile, coordinate wheat aleurone layer content, in flour, add the modifying agents such as Gluten, make the aleurone vermicelli chewiness resistant to cook made, unbroken noodles, mixed soup, nutritious, and there is effect such as raising body immunity, prevention of arterial sclerosis etc.In addition, technique of the present invention coordinates above-mentioned wheat aleurone layer content and various modifying agent to make corresponding improvement, the mixing of long period and face and slaking are carried out, the dough made is through repeatedly rolling, and have selected suitable drying process, make that the aleurone vermicelli produced are bright and clean, good springiness, fine and smooth evenly, chewiness resistant to cook.
Above the specific embodiment of the present invention is described.It is to be appreciated that the present invention is not limited to above-mentioned particular implementation, those skilled in the art can make various changes and modifications within the scope of the claims, and this all drops in protection scope of the present invention.

Claims (10)

1. aleurone vermicelli, it comprises following component:
Flour material ratio is Strong flour 50%-80%, wheat aleurone layer content 20%-50%;
Wherein, the auxiliary material of interpolation accounts for the mass ratio of described flour material and is:
Salt adding amount 0.5-2%;
Gluten 0.5-5.0%;
Xanthans 0.05-0.4%;
Amount of water 20%-35%.
2. aleurone vermicelli as claimed in claim 1, wherein, in flour, Strong flour content is 60-80%, and the content of wheat aleurone layer content is 20-40%.
3. the aleurone vermicelli as described in any one of claim 1-2, wherein, the mass ratio that Gluten addition accounts for flour material is 1%-3%.
4. the aleurone vermicelli as described in any one of claim 1-2, wherein, the mass ratio that xanthans addition accounts for flour material is 0.2%-0.4%.
5. the aleurone vermicelli as described in claim 1-2, wherein, wheat aleurone layer content uses pure physical dry to extract.
6. aleurone vermicelli as claimed in claim 1, wherein, the thickness of vermicelli is 0.6-1.4mm, and width is 1.0-6.0mm.
7. the aleurone vermicelli as described in any one of claim 1-2, wherein, with the addition of vitamin C in flour, and wherein vitamin C addition accounts for the mass ratio of flour material is 20-50PPM.
8. the manufacture craft of the aleurone vermicelli as described in any one of claim 1-7, it comprises the steps:
(1) wheat aleurone layer content, Strong flour and Gluten, xanthans are mixed and made into aleurone layer flour;
(2) salting liquid and face, slaking is added;
(3) wearing of regulatory specifications is rolled into;
(4) slitting, cut-out, upper boom;
(5) predrying;
(6) dry;
(7) cool, lower beam, clips to the length of regulation, weighs, and packaging, makes vermicelli finished product.
9. manufacture craft as claimed in claim 8, wherein, in step (5), pre-dried temperature is 15-25 DEG C, and relative humidity is 50%-70%, and the time is 30-60 minute.
10. manufacture craft as claimed in claim 8, wherein, in step (6), baking temperature is 35-45 DEG C, and relative humidity is 70-80%, and drying time is 3-5 hour.
CN201410481991.XA 2014-09-19 2014-09-19 Aleurone-layer fine dried noodles and preparation technology thereof Pending CN104222819A (en)

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CN108125127A (en) * 2017-12-20 2018-06-08 南京财经大学 A kind of agaric ultra-fine powder healthy fine dried noodles and preparation method thereof
CN109770217A (en) * 2018-12-12 2019-05-21 合肥中农科泓智营养健康有限公司 A kind of compound noodles and preparation method thereof containing wheat aleurone layer

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CN103371215A (en) * 2013-07-12 2013-10-30 上海交通大学 Special wheat aleurone layer nutritious biscuit for diabetics and preparation method of biscuit
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Application publication date: 20141224