CN107853577A - Highland barley coarse cereal noodles and preparation method thereof - Google Patents
Highland barley coarse cereal noodles and preparation method thereof Download PDFInfo
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- CN107853577A CN107853577A CN201711135432.3A CN201711135432A CN107853577A CN 107853577 A CN107853577 A CN 107853577A CN 201711135432 A CN201711135432 A CN 201711135432A CN 107853577 A CN107853577 A CN 107853577A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000005979 Hordeum vulgare Species 0.000 title 1
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Classifications
-
- 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention belongs to food processing technology field, specifically discloses a kind of highland barley coarse cereal noodles and preparation method thereof.In terms of parts by weight, the highland barley coarse cereal noodles are made up of following raw material：45~60 parts of highland barley flour, 35~45 parts of oatmeal, 28~36 parts of special refined flour, 2~4 parts of soyabean protein powder, 2~3 parts of edible salt, 2~3 parts of Gluten, 1~2 part of glutamine transaminage, 1~2 part of konjaku powder, 50~70 parts of water.Coarse cereal noodles raw material proportioning of the present invention is scientific and reasonable, based on two kinds of raw materials of highland barley and oat, manufactured finished product has the healthy nutritive value of highland barley and oat concurrently, and protein content is high, the nutriments such as multivitamin, β polydextroses, protein, mineral matter can be supplemented for human body, healthcare function added value is high.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of highland barley coarse cereal noodles and preparation method thereof.
Background technology
In recent years, in urban and rural residents of China grain structure, coarse cereals proportion significantly declines, less than grain consumption
8%, and polished rice essence face ratio is too high.Due to many reasons such as diet structures, make the diseases such as hypertension, angiocarpy, diabetes
Sick rate constantly rises.Research shows, rich in protein, dietary fiber, unrighted acid, vitamin, mineral in cereal
The nutrition and health care composition such as element, it is not only nutritious, and there is good health-care efficacy, have to " rich man's disease " pre- well
Anti- and therapeutic action.
Highland barley is general designation of China Qinghai-xizang Plateau Region to the naked grain barley of more ribs, and highland barley, Huaihe River wheat, rice are also in other producing regions
Barley or hull-less barley, it is a kind of specific type of barley.Barley nutritional is extremely abundant, and it has high microsteping, homovitamin, low fat
The characteristics of fat, low sugar.In addition highland barley Beta-dextran content occupies the hat of global wheat class, far above barley, wheat and oat.Cure in the world
Learn expert's research and think that beta glucan has gut purge, regulation blood fat, reduces cholesterol, impedance tumour, improves the physiology such as immunity
Function, therefore highland barley is the good merchantable brand in cereal crops.But because highland barley is free of gluten in itself, its flour viscosity is strong, not easy processing
Into noodles, highland barley is eaten in the form of zanba, roasted qingke barley flour and fried flour as the grain ration of Tibetan compatriot for a long time.As noodles industry helping digestion
It is a kind of highland barley noodles with production, generally highland barley fine dried noodles, such as application number CN1969666A patent name, it discloses highland barley
The component prescription and production method of noodles, it mainly adds wheat flour and corn, potato starch, glutelin in highland barley flour
Powder, dough conditioning enzyme preparation, the composition such as hydrophilic colloid and emulsifying agent, overcome highland barley noodles company easy to stick, resistance to firmly property is poor, does not have
The shortcomings that toughness, poor taste etc., successfully be made can industrialized production good mouthfeel highland barley noodles.But highland barley powder in the method
The protein content of bar is relatively low, and starch and albumen add according to separate sources and different ratios respectively in the composition of addition, increase
The cumbersome and production cost of product of operation.
The content of the invention
First technical problem to be solved by this invention is to provide a kind of highland barley coarse cereal noodles, should in terms of parts by weight
Highland barley coarse cereal noodles are made up of following raw material：It is 45~60 parts of highland barley flour, 35~45 parts of oatmeal, 28~36 parts of special refined flour, big
2~4 parts of legumin powder, 2~3 parts of edible salt, 2~3 parts of Gluten, 1~2 part of glutamine transaminage, konjaku powder 1~2
Part, 50~70 parts of water.
Preferably, above-mentioned highland barley coarse cereal noodles, in terms of parts by weight, the highland barley coarse cereal noodles are made up of following raw material：It is blue or green
56 parts of highland barley powder, 40 parts of oatmeal, 32 parts of special refined flour, 4 parts of soyabean protein powder, 3 parts of edible salt, 2 parts of Gluten, glutamine turn
2 parts of amine enzyme, 2 parts of konjaku powder, 60 parts of water.
Wherein, in above-mentioned highland barley coarse cereal noodles, the moisture 12.6~13.2% of the special refined flour, ash content 0.26~
0.31%, the mg/100g of fatty acid value 15.2~15.7, whiteness 72~75.
Wherein, in above-mentioned highland barley coarse cereal noodles, the moisture 8.2~8.8% of the Gluten, ash content 0.82~0.89%.
Wherein, in above-mentioned highland barley coarse cereal noodles, content of material in the soyabean protein powder：Protein 56~70%, moisture 5
~7%, fat 0.3~0.7%, ash content 1.3~2.7%, fiber total amount 2~3.6%.
Second technical problem to be solved by this invention is to provide the preparation method of above-mentioned highland barley coarse cereal noodles, this method
Specifically include following steps：
（1）By following raw material：45~60 parts of highland barley flour, 35~45 parts of oatmeal, 28~36 parts of special refined flour, soybean egg
2~4 parts of white powder, sieves after mixing, removes impurity；
（2）By step（1）Raw material and 2~3 parts of Gluten, 1~2 part of glutamine transaminage, konjaku powder 1~2 after sieving
Part mixing, salt solution quickly 10~15min of stirring is added, forms cotton-shaped dough, then 15~20min of standing；
（3）After the good dough of above-mentioned standing continues 5~8min of kneading, 10~15min is stood；Repeat said process 2~3 times；
（4）The dough repeatedly kneaded is sent into oodle maker calendering in flakes, drying chamber is sent into after slitting and is dried；
（5）Noodles successively by an area, 2nd area, the 4 temperature provinces baking of 3rd area and 4th area, the temperature in an area for 26.2~
27.6 DEG C, relative humidity 89~94%, the time is 40min~50min；The temperature in 2nd area is 36.3~36.8 DEG C, relative humidity
85.2~86.4%, time 50min~60min；The temperature in 3rd area is 45.3~45.6 DEG C, relative humidity 72.6~73.4%, when
Between 80min~90min；The temperature in 4th area is 40.4~41.0 DEG C, relative humidity 53.1~54.6%, time 50min~
60min；
（6）Noodles after drying are cut into the full-length 240mm of packing instructions, weighs, pack, be put in storage.
Wherein, the preparation method of above-mentioned highland barley coarse cereal noodles, step（1）Middle sieving referred to 110~130 mesh sieves.
Wherein, the preparation method of above-mentioned highland barley coarse cereal noodles, step（2）Described in salt solution be 2~3 parts of edible salt plus water 50
~70 parts are formulated.
In above-mentioned coarse cereals raw material：
Highland barley：It is mild-natured, taste is salty, returns spleen warp, stomach, large intestine channel, containing protein, fat, starch, vitamin B there is tonifying spleen to support
The effect of stomach, QI invigorating antidiarrheal, strong muscle benefit power, dehumidifying sweating, it is adapted to deficiency of spleen-QI and stomach-QI, lassitude, diarrhoea loose stool person to eat, no institute
Abstain from.Highland barley is beta glucan highest crop in wheat crops in the world, is according to detection highland barley Beta-dextran average content
6.57%, it is 50 times of wheat average content.Beta glucan is by reducing contact and indirectly suppression of the intestinal mucosa with carcinogen
It is carcinogenic to tie up biological agent to prevent colon cancer；Pass through reducing blood lipid and the synthesis prevention of cardiovascular disease of norcholesterol：Pass through control
Blood glucose prevents and treats diabetes.Have the function that to improve body defenses ability, regulation circadian rhythm.High dietary-fiber, high amylopectin starch,
A variety of rare nutritional ingredients：Vitamin B1, vitamin B2, niacin, vitamin, and a variety of inorganic elements calcium, phosphorus, iron, copper,
The mineral element such as zinc and trace elements of selenium, these materials have positive interactively to the development that promotes health.
Oatmeal：Starch-containing in oatmeal, glutelin, vitamin B complex（Especially vitamin B1, B2 and Niacin）、
Injection Vitamin B_6, folic acid, several mineral materials：Containing abundant calcium, phosphorus, iron, copper, zinc, manganese, silicon, oat is also water-soluble containing what is enriched
Property fiber, β-polydextrose and vegetable soda, plant saponin.Water-soluble fibre and β-polydextrose can reduce total courage in blood
The amount of sterol and LDL-C, to reduce the risk of developing cardiovascular diseases, increase the excretion of cholic acid.It is abundant
Cellulose and vitamin B group, the normal operation of body digestion and absorption function can be helped, and vitamin B group can also help
Help decompression.
Compared with prior art, the beneficial effects of the invention are as follows：Coarse cereal noodles raw material proportioning of the present invention is scientific and reasonable, with green grass or young crops
Based on two kinds of raw materials of highland barley and oat, the product of production has the alimentary health-care function of highland barley and oat concurrently, can play to greatest extent
The health value of highland barley.The fine grinding mixing of highland barley, oat, flour is added in preparation process, makes the nutriment in vermicelli
Advantageously in absorption of human body；The additives such as additional Gluten, konjaku powder, be advantageous to process, in production to gluten
Influence it is smaller, manufactured vermicelli color is uniform, surface is smooth, and mouthfeel is good, not easily broken section, resistant to cook, and soup look is clear.Manufactured finished product
Have the healthy nutritive value of highland barley and oat concurrently, and protein content is high, can be that human body supplements multivitamin, β-poly- grape
The nutriments such as sugar, protein, mineral matter, healthcare function added value are high.
Embodiment
The invention provides a kind of highland barley coarse cereal noodles, and in terms of parts by weight, the highland barley coarse cereal noodles are by following raw material system
Into：45~60 parts of highland barley flour, 35~45 parts of oatmeal, 28~36 parts of special refined flour, 2~4 parts of soyabean protein powder, edible salt 2~
3 parts, 2~3 parts of Gluten, 1~2 part of glutamine transaminage, 1~2 part of konjaku powder, 50~70 parts of water；The special refined flour
Moisture 12.6~13.2%, ash content 0.26~0.31%, the mg/100g of fatty acid value 15.2~15.7, whiteness 72~75；It is described
The moisture 8.2~8.8% of Gluten, ash content 0.82~0.89%；Content of material in the soyabean protein powder：Protein 56~70%,
Moisture 5~7%, fat 0.3~0.7%, ash content 1.3~2.7%, fiber total amount 2~3.6%.
Preferably, above-mentioned highland barley coarse cereal noodles, in terms of parts by weight, the highland barley coarse cereal noodles are made up of following raw material：It is blue or green
56 parts of highland barley powder, 40 parts of oatmeal, 32 parts of special refined flour, 4 parts of soyabean protein powder, 3 parts of edible salt, 2 parts of Gluten, glutamine turn
2 parts of amine enzyme, 2 parts of konjaku powder, 60 parts of water.
Further, present invention also offers the preparation method of above-mentioned highland barley coarse cereal noodles, this method specifically includes following
Step：
（1）By following raw material：45~60 parts of highland barley flour, 35~45 parts of oatmeal, 28~36 parts of special refined flour, soybean egg
2~4 parts of white powder, 110~130 mesh sieves are crossed after mixing, remove impurity；
（2）By step（1）Raw material and 2~3 parts of Gluten, 1~2 part of glutamine transaminage, konjaku powder 1~2 after sieving
Part mixing, salt solution quickly 10~15min of stirring is added, forms cotton-shaped dough, then 15~20min of standing；The salt solution is food
It is formulated with 50~70 parts of 2~3 parts of salt plus water；
（3）After the good dough of above-mentioned standing continues 5~8min of kneading, 10~15min is stood；Repeat said process 2~3 times；
（4）The dough repeatedly kneaded is sent into oodle maker calendering in flakes, drying chamber is sent into after slitting and is dried；
Dough is through standing process and kneads repeatedly, can make flour grain seed and particle dough further absorbs water swollen profit, can make dough
Fully curing makes that the mouthfeel of noodles is finer and smoother, chewy to form homogeneous, the preferable gluten network tissue of viscoplasticity；
（5）Noodles successively by an area, 2nd area, the 4 temperature provinces baking of 3rd area and 4th area, the temperature in an area for 26.2~
27.6 DEG C, relative humidity 89~94%, the time is 40min~50min；The temperature in 2nd area is 36.3~36.8 DEG C, relative humidity
85.2~86.4%, time 50min~60min；The temperature in 3rd area is 45.3~45.6 DEG C, relative humidity 72.6~73.4%, when
Between 80min~90min；The temperature in 4th area is 40.4~41.0 DEG C, relative humidity 53.1~54.6%, time 50min~
60min；Divide four sections bakings, strictly control the baking temperature and humidity in each area, vermicelli superficial water can be controlled well
Point evaporation, prevent that rate of drying differs in table, preferably maintain the physical characteristic of noodles, with ensure the mouthfeel of noodles and
Nutrition；
（6）Noodles after drying are cut into the full-length 240mm of packing instructions, weighs, pack, be put in storage.
The present invention is made further explanation and description below in conjunction with specific embodiment, but and is not so limited the present invention
Protection domain.
It is raw materials used in embodiment（Following percentage refers to mass content）：The moisture 12.8% of special refined flour, ash content
0.26%, fatty acid value 15.3mg/100g, whiteness 73；The moisture 8.4% of Gluten, ash content 0.86%；In the soyabean protein powder
Content of material：Protein 62%, moisture 6%, fat 0.46%, ash content 2.4%, fiber total amount 2.8%.
Embodiment 1
Highland barley coarse cereal noodles are prepared by following steps：
（1）By following raw material：60 parts of highland barley flour, 35 parts of oatmeal, 30 parts of special refined flour, 2 parts of soyabean protein powder, mixing
110 mesh sieves are crossed afterwards, remove impurity；
（2）By step（1）Raw material after sieving mixes with 3 parts of Gluten, 1 part of glutamine transaminage, 1.5 parts of konjaku powder,
Add salt solution and quickly stir 10min, form cotton-shaped dough, then stand 20min；The salt solution is 55 parts of 2 parts of edible salt plus water
It is formulated；
（3）The good dough of above-mentioned standing continues after kneading 8min, stands 15min；Repeat said process 3 times；
（4）The dough repeatedly kneaded is sent into oodle maker calendering in flakes, drying chamber is sent into after slitting and is dried；
（5）Noodles are successively by an area, 2nd area, 3rd area and the temperature province baking of 4,4th area, and the temperature in an area is 27.2 DEG C, phase
To humidity 90.6%, time 50min；The temperature in 2nd area is 36.8 DEG C, relative humidity 86.2%, time 55min；The temperature in 3rd area
Spend for 45.3 DEG C, relative humidity 73.4%, time 85min；The temperature in 4th area is 40.6 DEG C, relative humidity 54.6%, the time
55min；
（6）Noodles after drying are cut into the full-length 240mm of packing instructions, weighs, pack, be put in storage.
Finished product bending fracture rate 6.3%, ripe strip-breaking rate 2.7%, cooks loss 6.8% through examining moisture 13.2%.
Noodle color is uniform and smooth, free from extraneous odour, not gritty, and smooth in taste slightly has the distinctive fragrance of cereal, and test rating meets pattern
Vermicelli test stone.
Embodiment 2
Highland barley coarse cereal noodles are prepared by following steps：
（1）By following raw material：56 parts of highland barley flour, 40 parts of oatmeal, 32 parts of special refined flour, 4 parts of soyabean protein powder, mixing
130 mesh sieves are crossed afterwards, remove impurity；
（2）By step（1）Raw material after sieving mixes with 2 parts of Gluten, 2 parts of glutamine transaminage, 2 parts of konjaku powder, adds
Enter salt solution and quickly stir 15min, form cotton-shaped dough, then stand 15min；The salt solution is that 60 parts of 3 parts of edible salt plus water are matched somebody with somebody
System forms；
（3）The good dough of above-mentioned standing continues after kneading 5min, stands 15min；Repeat said process 2 times；
（4）The dough repeatedly kneaded is sent into oodle maker calendering in flakes, drying chamber is sent into after slitting and is dried；
（5）For noodles successively by an area, 2nd area, 3rd area and the temperature province baking of 4,4th area, the temperature in an area is 26. 6 DEG C,
Relative humidity 89.8%, time 45min；The temperature in 2nd area is 36.8 DEG C, relative humidity 85.8%, time 55min；3rd area
Temperature is 45.6 DEG C, relative humidity 73.0%, time 90min；The temperature in 4th area is 41.0 DEG C, relative humidity 54.1%, the time
60min；
（6）Noodles after drying are cut into the full-length 240mm of packing instructions, weighs, pack, be put in storage.
Finished product bending fracture rate 6.6%, ripe strip-breaking rate 2.4%, cooks loss 6.3% through examining moisture 12.3%.
Noodle color is uniform and smooth, free from extraneous odour, not gritty, and smooth in taste slightly has the distinctive fragrance of cereal, and test rating meets pattern
Vermicelli test stone.
Described above is the preferred embodiments of the present invention, it is noted that for those skilled in the art, is not being taken off
On the premise of structure of the present invention, various modifications and improvements can be made, these should also be as being considered as protection scope of the present invention,
These are all without the practicality for influenceing the effect of the invention implemented and this patent.
Claims (8)
1. highland barley coarse cereal noodles, it is characterised in that in terms of parts by weight, the highland barley coarse cereal noodles are made up of following raw material：Highland barley
45~60 parts of powder, 35~45 parts of oatmeal, 28~36 parts of special refined flour, 2~4 parts of soyabean protein powder, 2~3 parts of edible salt, paddy
2~3 parts of protein powder, 1~2 part of glutamine transaminage, 1~2 part of konjaku powder, 50~70 parts of water.
2. highland barley coarse cereal noodles according to claim 1, it is characterised in that in terms of parts by weight, the highland barley coarse cereal noodles
It is made up of following raw material：56 parts of highland barley flour, 40 parts of oatmeal, 32 parts of special refined flour, 4 parts of soyabean protein powder, 3 parts of edible salt, paddy
2 parts of protein powder, 2 parts of glutamine transaminage, 2 parts of konjaku powder, 60 parts of water.
3. highland barley coarse cereal noodles according to claim 1 or 2, it is characterised in that the moisture 12.6 of the special refined flour~
13.2%, ash content 0.26~0.31%, the mg/100g of fatty acid value 15.2~15.7, whiteness 72~75.
4. highland barley coarse cereal noodles according to claim 1 or 2, it is characterised in that the moisture 8.2 of the Gluten~
8.8%, ash content 0.82~0.89%.
5. highland barley coarse cereal noodles according to claim 1 or 2, it is characterised in that content of material in the soyabean protein powder：
Protein 56~70%, moisture 5~7%, fat 0.3~0.7%, ash content 1.3~2.7%, fiber total amount 2~3.6%.
6. the preparation method of any one of Claims 1 to 5 highland barley coarse cereal noodles, it is characterised in that this method specifically includes
Following steps：
（1）By following raw material：45~60 parts of highland barley flour, 35~45 parts of oatmeal, 28~36 parts of special refined flour, soybean egg
2~4 parts of white powder, sieves after mixing, removes impurity；
（2）By step（1）Raw material and 2~3 parts of Gluten, 1~2 part of glutamine transaminage, konjaku powder 1~2 after sieving
Part mixing, salt solution quickly 10~15min of stirring is added, forms cotton-shaped dough, then 15~20min of standing；
（3）After the good dough of above-mentioned standing continues 5~8min of kneading, 10~15min is stood；Repeat said process 2~3 times；
（4）The dough repeatedly kneaded is sent into oodle maker calendering in flakes, drying chamber is sent into after slitting and is dried；
（5）Noodles successively by an area, 2nd area, the 4 temperature provinces baking of 3rd area and 4th area, the temperature in an area for 26.2~
27.6 DEG C, relative humidity 89~94%, the time is 40min~50min；The temperature in 2nd area is 36.3~36.8 DEG C, relative humidity
85.2~86.4%, time 50min~60min；The temperature in 3rd area is 45.3~45.6 DEG C, relative humidity 72.6~73.4%, when
Between 80min~90min；The temperature in 4th area is 40.4~41.0 DEG C, relative humidity 53.1~54.6%, time 50min~
60min；
（6）Noodles after drying are cut into the full-length 240mm of packing instructions, weighs, pack, be put in storage.
7. the preparation method of highland barley coarse cereal noodles according to claim 6, it is characterised in that step（1）It is middle to sieve what is referred to
It was 110~130 mesh sieves.
8. the preparation method of highland barley coarse cereal noodles according to claim 6, it is characterised in that step（2）Described in salt solution
It is formulated for 50~70 parts of 2~3 parts of edible salt plus water.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783229A (en) * | 2018-06-25 | 2018-11-13 | 循化县艾麦尔清真食品开发有限公司 | A kind of production method of hand-pulled noodles |
| CN109363078A (en) * | 2018-12-05 | 2019-02-22 | 嘉洋然桑 | A kind of common turnip foodstuffs and preparation method thereof using Tibetan area raw material |
| CN110250421A (en) * | 2019-06-27 | 2019-09-20 | 湖南裕湘食品有限公司 | A kind of preparation method of sprouted unpolished rice vermicelli |
| CN110710636A (en) * | 2019-10-29 | 2020-01-21 | 青海青藏部落农牧开发有限公司 | Preparation method of highland barley fine dried noodles |
| 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 |
| CN111134276A (en) * | 2020-02-17 | 2020-05-12 | 青海华实科技投资管理有限公司 | Low-GI highland barley and coarse cereal premixed flour product and preparation process and application thereof |
| CN111543589A (en) * | 2020-05-27 | 2020-08-18 | 西藏金谷农业高科有限公司 | Formula and production process of highland barley compound powder |
| CN111631350A (en) * | 2020-07-17 | 2020-09-08 | 青岛品品好食品发展有限公司 | Coarse cereal fine dried noodles |
| CN111838538A (en) * | 2020-07-24 | 2020-10-30 | 四川膳本善杜仲生物科技有限公司 | Low-GI eucommia male flower coarse cereal fine dried noodles and preparation method thereof |
| CN112450372A (en) * | 2020-11-26 | 2021-03-09 | 四川东方主食产业技术研究院 | Production and processing technology of high-content 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 |
| CN114403342A (en) * | 2022-02-24 | 2022-04-29 | 河南工业大学 | Highland barley and wheat compound powder |
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| CN103110060A (en) * | 2013-02-26 | 2013-05-22 | 青海高原羚食品有限公司 | Preparation method of highland barley broad bean fine dried noodles |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108783229A (en) * | 2018-06-25 | 2018-11-13 | 循化县艾麦尔清真食品开发有限公司 | A kind of production method of hand-pulled noodles |
| CN109363078A (en) * | 2018-12-05 | 2019-02-22 | 嘉洋然桑 | A kind of common turnip foodstuffs and preparation method thereof using Tibetan area raw material |
| CN110250421A (en) * | 2019-06-27 | 2019-09-20 | 湖南裕湘食品有限公司 | A kind of preparation method of sprouted unpolished rice vermicelli |
| CN110710636A (en) * | 2019-10-29 | 2020-01-21 | 青海青藏部落农牧开发有限公司 | Preparation method of highland barley fine dried noodles |
| 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 |
| CN111134276A (en) * | 2020-02-17 | 2020-05-12 | 青海华实科技投资管理有限公司 | Low-GI highland barley and coarse cereal premixed flour product and preparation process and application thereof |
| CN111543589A (en) * | 2020-05-27 | 2020-08-18 | 西藏金谷农业高科有限公司 | Formula and production process of highland barley compound powder |
| CN111631350A (en) * | 2020-07-17 | 2020-09-08 | 青岛品品好食品发展有限公司 | Coarse cereal fine dried noodles |
| CN111838538A (en) * | 2020-07-24 | 2020-10-30 | 四川膳本善杜仲生物科技有限公司 | Low-GI eucommia male flower coarse cereal fine dried noodles and preparation method thereof |
| CN112450372A (en) * | 2020-11-26 | 2021-03-09 | 四川东方主食产业技术研究院 | Production and processing technology of high-content 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 |
| CN114403342A (en) * | 2022-02-24 | 2022-04-29 | 河南工业大学 | Highland barley and wheat compound powder |
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