CN101223955B - Oat instant noodle and preparing method thereof - Google Patents
Oat instant noodle and preparing method thereof Download PDFInfo
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- CN101223955B CN101223955B CN2008100568300A CN200810056830A CN101223955B CN 101223955 B CN101223955 B CN 101223955B CN 2008100568300 A CN2008100568300 A CN 2008100568300A CN 200810056830 A CN200810056830 A CN 200810056830A CN 101223955 B CN101223955 B CN 101223955B
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to an oat instant noodle with homogenous function on medicine and food and a preparation method thereof: firstly, by weight percentage, 60-90 percent of oat flour and 10-40 percent of soybean flour are mixed, which are blended with water, which is 50-70 percent of total weight of the oat flour and the soybean flour; the oat flour and the soybean flour mixed with water are added with commissariat and squeezed and drawn once into long-wired dry noodle by a shaping mill with the temperature being controlled at 170-220 DEG C and the pressure under 1-2Mpa; the product only needs to be dipped in boiling water for minutes or cooked in boiling water for a while and can be eaten. The noodle can be cooked and preserved easily and conveniently, feels smooth and sticky and is a food with low carbohydrates, high protein and high energy; eating the noodle constantly can increase the ingestion of dietary fiber and has the function of moistening the intestines, defecation, eliminating toxicants and beauty maintenance; vitamin E, linolenic acid, Cu, Zn, Se, Mg, etc., in the noodle are anti-aging, whiten skin, induce sleep, with the obvious lipid-lowering and weight losing function.
Description
Technical field
The present invention relates to oat instant noodle of a kind of integration of drinking and medicinal herbs and preparation method thereof.
Background technology
Oat is a grass family annual herb plant, is a kind of of cereal.Oat generally is divided into band bran type and naked grain type two big classes.The oat of countries in the world cultivations often is called the skin oat based on band bran type.The oat of China cultivation often claims naked oats based on naked grain type.The another name of naked oats is a lot of, is called naked oats in China North China; The Northwest is called maize; The southwest is called oat, also claims naked oats sometimes; The Northeast is called the small bell wheat.Also have and be wild wheat or bromegrass.In 9 kinds of grain such as the daily edible wheat of China people, rice, corn, the highest with the economic worth of oat, it shows that mainly nutrition, health care and feeding value are all high.According to health research institute of Chinese Academy of Medical Sciences analysis-by-synthesis, China's naked oats contains thick protein and reaches 15.6%, is more than 1 times of rice, exceeds 3～4 percentage points than flour; Fat 8.5%, be the several times of rice and flour, its fat mainly is made of monounsaturated fatty acid, linolenic acid and linolenic acid, singly be linolenic acid just accounted for whole unrighted acids 35%～52%.Contain 8 seed amino acids and the vitamin E of needed by human body, its content also is higher than rice and fine flour.Also contain several mineral materials such as calcium, phosphorus, iron, zinc, manganese and trace element.Carbohydrate containing 64.8% is than rice and flour low about 10%.Water-soluble dietary fiber is respectively wheat and corn 4.7 times and 7.7 times in the oat.B family vitamin in the oat, niacin, folic acid, pantothenic acid are all abundanter, vitamin E particularly, in per 100 gram oatmeals up to 15 milligrams.Also contain the saponin (main component of life) that all lacks in the cereal grain in addition in the oatmeal.The amino acid ratio of components of protein is more comprehensive, and all ranking first of 8 seed amino acid content of needed by human especially contains lysine up to 0.68 gram.Medical value of oat and health-care effect are generally acknowledged by medical circle of all times.Taking turns animal experiment and 3 according to 18 tame medical institutions 5 such as 1981～1985 years the Chinese Academy of Agricultural Sciences and cardiovascular and cerebrovascular research center, Beijing, Haidian, Beijing hospitals takes turns 997 routine clinical observations and studies have shown that naked oats can prevent and treat the cardiovascular and cerebrovascular disease that is caused by high fat of blood.Promptly took the naked oats sheet 3 months (day clothes 100 grams), can obviously reduce cholesterol, triglyceride, beta lipoprotein in cardiovascular and the liver, total effective rate reaches 87.2%, and its curative effect and clofibrate do not have significant difference, and have no side effect.For because of liver, ephrosis become, the Secondary cases hyperlipidemia that diabetes, fatty liver etc. cause also has same significantly curative effect.Long-term edible oatmeal helps the control of diabetes and obesity.Though oat is a kind of ancient cereal crops, but for a long time because its quality is harder, mouthfeel is relatively poor, again because oat contains protein and dietary fiber is higher, be difficult to make moulding with general foods cooking method, it is very hard to become again behind the high temperature, and influenced popularizing of oat, oat is taken as the feed that grooms in the past more, along with people are worth the raising of understanding and developing rapidly of foods processing technique to cereals nutrient, but also do not hear with oat and can cook noodles or dumpling that normally a little is made oat bread and steamed bun or its peeling or peeling draw down cooked congee afterwards and eats on the ginseng in flour now, its mouthfeel stick-slip, nicier than wheat.
Summary of the invention
The objective of the invention is to utilize the method for HTHP extruding time processing moulding to prepare a kind of is anti-preservation, the instant edible of primary raw material with the oat, the mouthfeel stick-slip, and the long filament type oat instant noodle that strength is soft is an edible as long as brew with boiling water.
The solution of the present invention is: the soy meal with 60～90% oatmeal and 10～40% mixes at first by weight percentage, the water that adds oatmeal and soy meal gross weight 50～70% then mixes, to add grain wire-drawing shape machine (patent No. 200410049930.2) with oatmeal and the soy meal that water mixes, temperature is controlled at 170～220 ℃, pressure is controlled at 1～2Mpa, and time processing becomes long filament profile bar.
Grain wire-drawing shape machine is by dynamical system, and cooling water recirculation system, electrical apparatus control system and bean vermicelli shaping mechanism constitute; The bean vermicelli shaping mechanism is by driving axle center, central siphon, mould three parts are formed, driving axle center is installed in the central siphon, driving axle center is that a diameter is increased gradually by little, on be processed with equidistant helical tooth, tooth depth is along with the increasing of axis diameter is reduced to zero gradually, be similar to the circular pin of cone, the top of circular pin is a conical plush copper, tooth depth adds axis diameter and keeps being slidingly matched with central siphon from start to finish, cylindrical mould is positioned at the central siphon leading portion, be with shaft tube inner wall and closely cooperate, there is a circle parallel with cylinder diameter at periphery by being deep to shallow groove, an end is a spill bowl that the taper plush copper with the top, axle center is complementary in cylindrical central siphon, outer wall leading portion at central siphon is installed three sections temperature automatically controlled electric heaters, be right after the front end of electric heater, a cyclic water jacket that links to each other with cooling water recirculation system is equipped with at mould discharging opening place.
To join the water mixed powder feeds from charging aperture, drive the driving axle center rotation by dynamical system, helical tooth on the driving axle center is pushed ahead powder, in the process that powder is pushed ahead in pipe, through the high temperature thermal treatment zone, be heated to 170-220 ℃, under HTHP, got in the groove of mould, under HTHP, become the long filament type, continued forward the time through the cool cycles water jacket, after cooling off rapidly, extrusion molding from the mould groove.
Use liquid chromatograph HPLC-20A, atomic absorption spectrophotometer AAS, ultraviolet-visible spectrophotometer UV, UV-1601, according to health food check and value disciplines, GB/T5009.5, GB/T5009.6, GB/T5009.92, GB/T5009.90, GB/T5009.87, GB/T5009.91, analyze this oat instant noodle per 100 and restrain the composition that contains and measure as follows:
Heat (391.00 kilocalories), protein (35.60 gram), fat (19.70 gram), carbohydrate (19.60 gram), dietary fiber (11.20 gram), vitamin A (28.00 microgram), thiamine (0.55 milligram), riboflavin (0.17 milligram), niacin (1.34 milligrams), nicotinic acid (2.1 milligrams), calcium (169 milligrams), phosphorus (400. milligrams), sodium (0.50 milligram), magnesium (199 milligrams), iron (4.30 milligrams), zinc (3.04 milligrams), selenium (7.26 microgram), copper (1.35 milligrams), manganese (2.53 milligrams), potassium (1800 milligrams), iodine (3.90 microgram), folic acid (260.10 microgram), pantothenic acid (1.64 milligrams), vitamin B1 (0.41 milligram), vitamin B2 (0.11 milligram), vitamin B6 (0.59 milligram), vitamin E (18.9 milligrams), vitamin K (34 microgram), total saponin (121mg), isoflavones (140mg/kg).Though from above result of laboratory test this product HTHP extrusion process as can be seen, still kept oat and nutrient components of soybean, so it is the same with full cereal preparation such as brown rice, whole wheat, is nutritious good food.The long-term edible absorption that can increase the food fiber of copying can also be played ease constipation, and toxin is got rid of in defaecation, and the effect of beauty treatment. and the vitamin E in the oat, leukotrienes, copper, zinc, selenium, magnesium can be removed unnecessary free radical in the body, and antidotal effect is arranged.Contain epiphysin in the oat, it can remove blackspot, makes skin greasy in vain, and also has the induced hypnotic effect.Also have tangible reducing blood lipid and antiobesity action.This product only need steep a few minutes or be put into that boiling water boils with boiling water is edible, and the cooking easily is convenient to preserve.The mouthfeel stick-slip, strength is soft.Be a kind of low sugar, high protein, high-energy food.
The specific embodiment
Embodiment 1
Soy meal with 60% oatmeal and 40% mixes at first by weight percentage, the water that adds oatmeal and soy meal gross weight 50% then mixes, to add grain wire-drawing shape machine (patent No. 200410049930.2) with oatmeal and the soy meal that water mixes, temperature is controlled at 170～220 ℃, pressure is controlled at 1Mpa, to join the water mixed powder feeds from charging aperture, drive the driving axle center rotation by dynamical system, helical tooth on the driving axle center is pushed ahead powder, in the process that powder is pushed ahead in pipe, through the high temperature thermal treatment zone, be heated to 170-220 ℃, under HTHP, got in the groove of mould, under HTHP, become the long filament type, continue forward the time through the cool cycles water jacket, by after the cooling rapidly, extrusion molding from the mould groove.Time processing becomes long filament profile bar.Result of laboratory test composition and content such as effect part.
Embodiment 2
Soy meal with 90% oatmeal and 10% mixes at first by weight percentage, the water that adds oatmeal and soy meal gross weight 70% then mixes, to add grain wire-drawing shape machine (patent No. 200410049930.2) with oatmeal and the soy meal that water mixes, temperature is controlled at 170～220 ℃, pressure is controlled at 2Mpa, to join the water mixed powder feeds from charging aperture, drive the driving axle center rotation by dynamical system, helical tooth on the driving axle center is pushed ahead powder, in the process that powder is pushed ahead in pipe, through the high temperature thermal treatment zone, be heated to 170-220 ℃, under HTHP, got in the groove of mould, under HTHP, become the long filament type, continue forward the time through the cool cycles water jacket, by after the cooling rapidly, extrusion molding from the mould groove.Time processing becomes long filament profile bar.Result of laboratory test composition and content such as effect part.
Embodiment 3
Soy meal with 80% oatmeal and 20% mixes at first by weight percentage, the water that adds oatmeal and soy meal gross weight 55% then mixes, to add grain wire-drawing shape machine (patent No. 200410049930.2) with oatmeal and the soy meal that water mixes, temperature is controlled at 170～220 ℃, pressure is controlled at 1Mpa, to join the water mixed powder feeds from charging aperture, drive the driving axle center rotation by dynamical system, helical tooth on the driving axle center is pushed ahead powder, in the process that powder is pushed ahead in pipe, through the high temperature thermal treatment zone, be heated to 170-220 ℃, under HTHP, got in the groove of mould, under HTHP, become the long filament type, continue forward the time through the cool cycles water jacket, by after the cooling rapidly, extrusion molding from the mould groove.Time processing becomes long filament profile bar.Result of laboratory test composition and content such as effect part.
Claims (2)
1. the preparation method of an oat instant noodle, it is characterized in that: the soy meal with 60～90% oatmeal and 10～40% mixes at first by weight percentage, the water that adds oatmeal and soy meal gross weight 50～70% then mixes, to add grain wire-drawing shape machine with oatmeal and the soy meal that water mixes, temperature is controlled at 170～220 ℃, pressure is controlled at 1～2Mpa, and an extrusion process is a long filament type dried noodles.
2. the oat instant noodle that makes according to the method for claim 1.
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| CN101606700B (en) * | 2009-07-10 | 2012-07-04 | 冯乐东 | Instant noodle set meal with reasonable composition of prandial energy and protein and rich dietary fibers |
| CN101785548A (en) * | 2010-04-14 | 2010-07-28 | 邹德泽 | Beancurd skin instant noodles and manufacturing method thereof |
| CN103169008B (en) * | 2013-04-10 | 2014-06-18 | 山西省农业科学院农产品加工研究所 | Technology for preparing high-fiber oat table noodles |
| CN104000104B (en) * | 2014-06-12 | 2016-07-13 | 河北绿坝粮油集团有限公司 | Pure oat flour bubble food face |
| CN104432070A (en) * | 2014-12-22 | 2015-03-25 | 威海百合生物技术股份有限公司 | Health food for perfecting skin moisture |
| CN108522989A (en) * | 2017-12-06 | 2018-09-14 | 刘继明 | A kind of quinoa instant soya bean noodle and preparation method thereof |
| CN108056386A (en) * | 2017-12-06 | 2018-05-22 | 刘继明 | A kind of instant soya bean noodle containing methionine and preparation method thereof |
| CN108244501A (en) * | 2017-12-06 | 2018-07-06 | 刘继明 | A kind of chick-pea instant soya bean noodle and preparation method thereof |
| CN109497556B (en) * | 2018-11-27 | 2022-05-31 | 浙江华康药业股份有限公司 | Low-sugar soybean oat powder with intestinal barrier protection function and preparation method thereof |
| CN112690399A (en) * | 2020-12-31 | 2021-04-23 | 内蒙古蒙清农业科技开发有限责任公司 | Coarse cereal instant Chinese noodles and preparation method thereof |
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