CN102132829B - Processing method for miscellaneous grain bean noodles - Google Patents

Abstract

The invention discloses a processing method of miscellaneous grain bean vermicelli. This method is aimed at the problems that miscellaneous grain beans do not contain gluten protein, and when they are applied to dried noodles, they are difficult to form and have a high rate of broken bars. and auxiliary ingredient technology and other food high-tech development of miscellaneous grains, beans, nutritious and healthy noodles. The method of the invention combines the protein molecules of miscellaneous grains, soybean flour and wheat flour to form a macromolecular gluten network structure, which enhances the toughness and three-dimensional space network structure of the dough, thereby increasing the strength and extensibility of the dough, making the whole dough network firmer and more Elasticity and toughness. In addition, on the basis of the above technology, the application of ultrafine powder physical modification technology can effectively improve the surface appearance, gloss and other quality indicators. According to the present invention, the addition amount of miscellaneous grains and beans in the dried noodles can be between 10% and 90%.

Description

A kind of processing method of miscellaneous grain bean vermicelli

technical field

The invention belongs to the technical field of food processing, and in particular relates to a processing method of miscellaneous grains bean vermicelli.

Background technique

Dried noodles are also called rolled noodles and packaged noodles. They are mainly made of wheat flour (or add an appropriate amount of edible salt and edible alkali), add water, knead noodles, ripen, calender, cut strips, hang, dehydrate and other processes to form rectangular or circular cross-sections. Dried noodle products. my country is the birthplace of dried noodles, and historical records have a history of more than 2,000 years (during the Eastern Han Dynasty). The development of modern dried noodles in my country has gone through three stages: the first stage is the traditional low-grade dried noodles produced before the 1980s; the second stage is the production of industrialized high-grade dried noodles with foreign production lines introduced from the 1980s to the mid-1990s; the third stage It is a medium and high-grade vermicelli variety that has highlighted functionality and nutrition since the mid-1990s.

The processing performance and taste of ordinary dried noodles depend essentially on the gluten quality in the flour. The gluten compound is composed of gliadin and glutenin, which make wheat dough have processing properties such as viscoelasticity, extensibility and plasticity, so that wheat can be processed into noodles of various shapes and colors. However, miscellaneous grains such as buckwheat, millet, peas, and broad beans do not contain gliadin and glutenin, so they do not have the ability to form a gluten network structure, and their taste is rough and their palatability is poor. When the amount of miscellaneous grains and beans added in the noodle formula is more than 10%, the noodles are difficult to shape, the product breakage rate is high, the cooking performance is poor, and the eating taste and quality are very low. Thereby for a long time, this technical bottleneck has greatly restricted the development of the product of high-content miscellaneous grain bean nutritious and healthy dried noodle.

The ancient Chinese medicine book "Huangdi Neijing" has already recognized that "the five grains are for nourishment, the five fruits are for help, the five animals are for benefit, and the five vegetables are for filling". In the five grains, rice and wheat are usually regarded as fine grains; miscellaneous grains and beans refer to other grains and starchy beans other than rice, wheat, soybeans, and peanuts, that is, the aforementioned corn, buckwheat, oats, millet, sorghum, and potatoes wait. Because grain beans are rich in high-quality protein, fatty acids, mineral elements, vitamins, dietary fiber and other substances beneficial to the human body, long-term consumption of grain beans staple food can ensure the diversification of staple food, balance diet, enhance physical fitness, delay aging, The effects of controlling blood sugar, lowering blood pressure, preventing stroke, and avoiding the harm of "rich man's disease" or "civilized disease" to the human body caused by long-term consumption of high-fat food and refined grains and other overnutrition are increasingly recognized by consumers. However, the application of multigrain beans in staple foods such as dumplings and noodles has been restricted for a long time because they do not contain gluten. Some staple foods on the market claim to contain multigrain beans, and the content of multigrain beans is mostly less than 10%. However, for most consumers who pursue health, especially those with chronic diseases such as diabetes, they usually expect the content of vermicelli products. The higher the content of miscellaneous grains and beans, the better.

With the improvement of people's living standards, the transformation of dietary concepts and the pursuit of healthy life, traditional dried noodles cannot meet the growing demand of consumers for healthy staple foods due to their deficiencies such as incomplete nutrition, few varieties, and monotonous taste. Coarse grain bean vermicelli is showing a vigorous development in the application of staple food due to its advantages such as various varieties and rich nutrition, and it is bound to become a new leap in the development history of vermicelli in the 21st century.

Contents of the invention

The technical problem to be solved by the present invention is to provide a processing method of miscellaneous grains bean vermicelli. This method solves the problem that buckwheat, millet, pea, broad bean and other miscellaneous grains and beans do not contain glutenin and glutenin, and do not have the ability to form a gluten protein network structure. More than above, then noodles are difficult to form, product breakage rate is high, cooking performance is poor, eating mouthfeel and quality are very low, thereby restricted this bottleneck problem of the development of high-content miscellaneous grains bean vermicelli. The content of miscellaneous grain beans in the miscellaneous grain bean dried noodles prepared by the method of the invention can reach more than 10%, and the highest can reach 90%.

In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:

A processing method of multigrain bean noodles, using multigrain beans as processing raw materials, the method comprises the following steps:

(1) Crushing: Grind miscellaneous grains and soybeans into powder, pass through an 80-mesh sieve, and make miscellaneous grains and soybean flour;

(2) After adjusting the water content of the miscellaneous grains and soybean flour, enter it into a twin-screw extruder, extrude the material to obtain puffed material, pulverize the puffed material, and pass through an 80-mesh sieve to obtain miscellaneous grain pre-gelatinized powder;

(3) Mix 1-5 parts of miscellaneous grain bean flour prepared in step (1) with 1-5 parts of miscellaneous grain bean pregelatinized powder prepared in step (2), and then add the miscellaneous grain bean flour and miscellaneous grain bean pregelatinization Mix 1%~5% of salt and 30%~70% of the total weight of the powder, mix the powder with a powder mixer for 30s~200s, pour it into a covered basin, and proof it for 10min~50min. The noodle rolling machine rolls at least one miscellaneous grain bean noodle cake;

(4) Add 1 to 10 parts of wheat flour, 1% to 5% of its weight in salt and 30% to 70% of water, mix the powder with a flour mixer for 30s to 200s, pour it into a covered basin, and let it rise for 10 minutes. 50min, make wheat dough, roll into at least one wheat flour cake with noodle rolling machine;

(5) At least one miscellaneous grain bean noodle cake prepared in step (3) is overlapped with at least one wheat noodle cake prepared in step (4) for rolling, and then cut into noodles; for example, the noodles are A layer of miscellaneous grain bean flour cake and a layer of wheat flour bread, or a layer of grain bean flour cake, a layer of wheat flour cake and a layer of grain bean flour cake; or a layer of grain bean flour cake, a layer of wheat flour cake and a layer of grain Soy flour cake and then a layer of wheat flour cake;

(6) Drying the noodles prepared in step (5) in a drying oven at 20°C to 45°C and 60% to 85% moisture to obtain dried noodles containing miscellaneous grains and beans;

Wherein, the multigrain beans are gluten-free cereals, edible beans or a mixture thereof.

Further, the multigrain beans are a mixture of gluten-free cereals and edible beans. The grains are one or more of sweet buckwheat, tartary buckwheat, oats, sorghum, millet, and corn; the edible beans are one or more of kidney beans, mung beans, broad beans, peas, red beans, lentils, or cowpeas. species or several.

Further, in the step (6), the content of mixed grains and beans in the obtained mixed grains bean noodles is 10%-90%, preferably 20%-80%, more preferably 30%-60%.

Further, in the step (3), after mixing 1 to 5 parts of miscellaneous grain bean flour prepared in step (1) and 1 to 5 parts of miscellaneous grain bean pregelatinized powder prepared in step (2), it is also possible First perform ultrafine grinding, the fineness of ultrafine grinding is 200 mesh to 1000 mesh, and then add 1% to 5% of salt and 30% to 70% of the total weight of the miscellaneous grain bean powder and miscellaneous grain bean pregelatinized powder , use a flour mixer to mix the flour for 30s to 200s, pour it into a covered basin, and proof it for 10min to 50min. The prepared multigrain bean dough is rolled into at least one multigrain bean noodle cake with a noodle rolling machine.

Further, in the step (2), adjust the moisture content of the miscellaneous grains and soybean flour to 10%-20% with water, and then feed it into a twin-screw extruder for four-stage extrusion, four-stage extrusion The temperature is 50°C~80°C, 80°C~100°C, 100°C~130°C, 130°C~170°C, the screw speed is 240r/min~280r/min, and the puffed material is obtained. The puffed material is crushed and passed through an 80-mesh sieve. , to obtain pregelatinized powder of miscellaneous grains and beans.

Further, steps (1) to (3) are repeated to prepare at least two multigrain bean noodle cakes, and in the step (5), the at least two multigrain bean noodle cakes are combined with the At least one wheat flour cake is overlapped and rolled at intervals, and then cut to make noodles; the noodles contain at least two layers of multigrain bean flour cakes and at least one layer of wheat flour cakes. For example, a layer of cereal-based multigrain bean flour cake, a layer of wheat flour cake, and a layer of edible bean flour cake, or a layer of cereal-like grain bean flour cake, a layer of wheat flour cake, and a layer of edible bean flour cake Bean noodle cake, a layer of wheat noodle cake, and a layer of multigrain bean noodle cake mixed with cereals and edible beans.

In order to further improve the quality of dried noodles, it is also possible to add noodle quality improvers according to national standards when making dough, that is, in the step (3). The noodle quality improvers are divided into inorganic salts and dough structure improvers. , curdlan, emulsifiers, etc.;

Wherein, the inorganic salts are alkalis, sodium carbonate, potassium carbonate, compound phosphate, etc.; the improved dough structure is wheat protein powder, soybean protein powder, egg liquid, etc.; the curdlan is melon Seoul gum, xanthan gum, sodium alginate, etc.; the emulsifiers are lecithin, sucrose fatty acid ester, etc.

The specific method of adding noodle quality improver is:

In step (3), mix 1 to 5 parts of miscellaneous grain bean flour prepared in step (1) and 1 to 5 parts of miscellaneous grain bean pregelatinized powder prepared in step (2), then add noodle quality improver, and then Add 1% to 5% of salt and 30% to 70% of the total weight of the miscellaneous grain bean powder and miscellaneous grain bean pregelatinized powder, mix the powder with a powder mixer for 30s to 200s, pour it into a covered basin, and proof After 10 minutes to 50 minutes, the prepared multigrain bean dough is rolled into at least one multigrain bean noodle cake with a noodle rolling machine. the

Alternatively, in the step (3), after mixing 1 to 5 parts of miscellaneous grain bean flour prepared in step (1) and 1 to 5 parts of miscellaneous grain bean pregelatinized powder prepared in step (2), the ultrafine Crush, then add the noodle quality improver, then add 1%~5% of salt and 30%~70% of the total weight of the miscellaneous grain bean flour and miscellaneous grain bean pregelatinized powder, and mix the powder with a powder mixer for 30s~200s Finally, pour it into a covered basin, proof for 10-50 minutes, and roll the prepared multi-grain bean dough with a noodle rolling machine into at least one multi-grain bean noodle cake; the fineness of the superfine grinding is 200 mesh to 1000 mesh.

Beneficial effects of the present invention:

The invention aims at the problems that miscellaneous grain beans do not contain gluten-free protein, are difficult to shape when applied to dried noodles, and have a high rate of broken bars. Innovatively applied high-tech technologies in the food industry such as extrusion pregelatinization processing technology of miscellaneous grains and beans, physical modification technology of ultrafine powder, multi-layer overlapping rolling technology of miscellaneous grains, bean flour cakes and wheat flour cakes, and auxiliary hydrophilic colloids Develop nutritious and healthy noodles with high miscellaneous grains and beans content (10% to 90%). The technical difficulty lies in the application of the physical modification technology of miscellaneous grains and beans to promote the gelation of starchy miscellaneous grains and beans during the noodle processing process, and the new noodle rolling technology to reshape the gluten skeleton of noodles, increase the adhesiveness of dough and assist hydrophilicity Colloidal substances increase the disulfide groups, thereby combining the protein molecules of miscellaneous grains, soybean flour and wheat flour to form a macromolecular gluten network structure, which enhances the toughness and three-dimensional space network structure of the dough, thereby increasing the strength and extensibility of the dough, making The entire dough network is stronger, more elastic and resilient. After improvement, the added amount of miscellaneous grains and beans in dried noodles can reach 10% to 90%, and the developed product fills the gap in China.

The miscellaneous grain bean vermicelli made by this method has a broken bar rate of less than 5%, a low soup mixing rate, a small cooking loss, a cooked weight gain rate of 110% to 120%, and a dry matter loss rate of less than 10%. The mixed grain bean noodles can effectively retain the nutritional components, functional components and flavor of the mixed grain beans, and have good health care effect and edible taste.

Detailed ways

Example 1

A processing method of miscellaneous grain bean vermicelli, the method comprises the following steps:

(1) Crushing: Grind miscellaneous grains and soybeans into powder, pass through an 80-mesh sieve, and make miscellaneous grains and soybean flour;

(2) Adjust the moisture content of the miscellaneous grains and soybean flour to 10% with water, and then feed it into a twin-screw extruder for extrusion in four stages. The extrusion temperatures of the four stages are 50°C, 80°C, and 100°C, respectively. 130°C, screw speed 240r/min, obtain puffed material, crush the puffed material, pass through 80-mesh sieve, and obtain miscellaneous grain bean pregelatinized powder;

(3) Mix 4.5 parts of miscellaneous grain bean flour prepared in step (1) with 4.5 parts of miscellaneous grain bean pregelatinized powder prepared in step (2), and then add the total weight of the miscellaneous grain bean flour and miscellaneous grain bean pregelatinized powder 1% salt and 70% water, mix the powder with a flour mixer for 30 seconds, pour it into a covered basin, and let it proof for 10 minutes to make a multigrain bean dough, which is rolled into two multigrain bean noodle cakes with a noodle rolling machine;

(4) Add 1 part of wheat flour with 1% of its weight of salt and 70% of water, mix the powder with a flour mixer for 30 seconds, pour it into a covered basin, and proof it for 10 minutes to make wheat dough, and roll it with a noodle rolling machine into 1 wheat flour tortilla;

(5) Overlap the above miscellaneous grain bean noodle cake and wheat noodle cake at intervals for rolling, and then cut into noodles to make noodles;

(6) Dry the noodles prepared in step (5) in a drying oven at 20°C to 45°C with 60% to 85% moisture to obtain dried noodles containing miscellaneous grains and beans; the content of miscellaneous grains and beans in the dried noodles is 90%.

Wherein, the multigrain beans are gluten-free cereals, edible beans or a mixture thereof. The grains are one or more of sweet buckwheat, tartary buckwheat, oats, sorghum, millet, and corn; the edible beans are one or more of kidney beans, mung beans, broad beans, peas, red beans, lentils, or cowpeas. species or several.

Example 2

A processing method of miscellaneous grain bean vermicelli, the method comprises the following steps:

(1) Crushing: Grind miscellaneous grains and soybeans into powder, pass through an 80-mesh sieve, and make miscellaneous grains and soybean flour;

(2) Adjust the moisture content of the miscellaneous grains and soybean powder to 20% with water, and then feed it into a twin-screw extruder for extrusion in four stages. The extrusion temperatures of the four stages are 60°C, 90°C, and 110°C, respectively. 150°C, screw speed 260r/min, obtain puffed material, crush the puffed material, pass through 80-mesh sieve, and obtain miscellaneous grain bean pregelatinized powder;

(3) Mix 3.5 parts of miscellaneous grain bean flour prepared in step (1) with 3.5 parts of miscellaneous grain bean pregelatinized powder prepared in step (2), and then add the total weight of the miscellaneous grain bean flour and miscellaneous grain bean pregelatinized powder 1% salt and 70% water, mix the powder with a flour mixer for 100 seconds, pour it into a covered basin, and let it proof for 30 minutes. The prepared multigrain bean dough is rolled into a multigrain bean noodle cake with a noodle rolling machine;

(4) Add 2% of the weight of salt and 70% of water to 3 parts of wheat flour, mix the powder with a flour mixer for 100 seconds, pour it into a covered basin, and let it proof for 30 minutes to make wheat dough, which is rolled with a noodle rolling machine into 1 wheat flour tortilla;

(5) The miscellaneous grain bean noodle cake and the wheat noodle cake are overlapped and rolled together at intervals, and then cut into noodles to make noodles;

(6) Dry the noodles prepared in step (5) in a drying oven at 20°C to 45°C with 60% to 85% moisture to obtain dried noodles containing miscellaneous grains and beans; the content of miscellaneous grains and beans in the dried noodles is 70%.

Wherein, the multigrain beans are gluten-free cereals, edible beans or a mixture thereof. The grains are one or more of sweet buckwheat, tartary buckwheat, oats, sorghum, millet, and corn; the edible beans are one or more of kidney beans, mung beans, broad beans, peas, red beans, lentils, or cowpeas. species or several.

Example 3

A processing method of miscellaneous grain bean vermicelli, the method comprises the following steps:

(1) Crushing: Grind miscellaneous grains and soybeans into powder, pass through an 80-mesh sieve, and make miscellaneous grains and soybean flour;

(2) Adjust the moisture content of the miscellaneous grains and soybean flour to 10% with water, and then feed it into a twin-screw extruder for extrusion in four stages. The extrusion temperatures of the four stages are respectively 80°C, 100°C, and 130°C. 170°C, screw speed 280r/min, obtain puffed material, crush the puffed material, pass through 80-mesh sieve, and obtain miscellaneous grain bean pregelatinized powder;

(3) Mix 2.5 parts of miscellaneous grain bean flour prepared in step (1) with 2.5 parts of miscellaneous grain bean pregelatinized powder prepared in step (2), and then add the total weight of the miscellaneous grain bean flour and miscellaneous grain bean pregelatinized powder 1% salt and 70% water, mix the powder with a flour mixer for 200 seconds, pour it into a covered basin, and let it proof for 50 minutes. The prepared multigrain bean dough is rolled into four multigrain bean noodle cakes with a noodle rolling machine;

(4) Add 1% of the weight of salt and 60% of water to 5 parts of wheat flour, mix the powder with a flour mixer for 200 seconds, pour it into a covered basin, and proof it for 50 minutes to make wheat dough, which is rolled with a noodle rolling machine. into 3 wheat flour tortillas;

(5) The miscellaneous grain bean noodle cake and the wheat noodle cake are overlapped and rolled together at intervals, and then cut into noodles to make noodles;

(6) Dry the noodles prepared in step (5) in a drying oven at 20°C-45°C and 60%-85% moisture to obtain dried noodles containing miscellaneous grains and beans; the content of miscellaneous grains and beans in the dried noodles is 50%.

Wherein, the multigrain beans are gluten-free cereals, edible beans or a mixture thereof. The grains are one or more of sweet buckwheat, tartary buckwheat, oats, sorghum, millet, and corn; the edible beans are one or more of kidney beans, mung beans, broad beans, peas, red beans, lentils, or cowpeas. species or several.

Example 4

A processing method of miscellaneous grain bean vermicelli, the method comprises the following steps:

(1) Crushing: Grind miscellaneous grains and soybeans into powder, pass through an 80-mesh sieve, and make miscellaneous grains and soybean flour;

(2) Adjust the moisture content of the miscellaneous grains and soybean flour to 10% with water, and then feed it into a twin-screw extruder for extrusion in four stages. The extrusion temperatures of the four stages are 50°C, 80°C, and 100°C, respectively. 130°C, screw speed 240r/min, obtain puffed material, crush the puffed material, pass through 80-mesh sieve, and obtain miscellaneous grain bean pregelatinized powder;

(3) Mix 1.5 parts of miscellaneous grain bean flour prepared in step (1) with 1.5 parts of miscellaneous grain bean pregelatinized powder prepared in step (2), and then add the total weight of the miscellaneous grain bean flour and miscellaneous grain bean pregelatinized powder 1% salt and 70% water, mix the powder with a flour mixer for 150 seconds, pour it into a covered basin, and let it proof for 40 minutes. The prepared multigrain bean dough is rolled into two multigrain bean noodle cakes with a noodle rolling machine;

(4) Add 1% of the weight of salt and 70% of water to 7 parts of wheat flour, mix the powder with a flour mixer for 150 seconds, pour it into a covered basin, and let it proof for 40 minutes to make wheat dough, which is rolled with a noodle rolling machine. into 4 wheat flour tortillas;

(5) The miscellaneous grain bean noodle cake and the wheat noodle cake are overlapped and rolled together at intervals, and then cut into noodles to make noodles;

(6) Dry the noodles prepared in step (5) in a drying oven at 20°C to 45°C with 60% to 85% moisture to obtain dried noodles containing miscellaneous grains and beans; the content of miscellaneous grains and beans in the dried noodles is 30%.

Wherein, the multigrain beans are gluten-free cereals, edible beans or a mixture thereof. The grains are one or more of sweet buckwheat, tartary buckwheat, oats, sorghum, millet, and corn; the edible beans are one or more of kidney beans, mung beans, broad beans, peas, red beans, lentils, or cowpeas. species or several.

Example 5

A processing method of miscellaneous grain bean vermicelli, the method comprises the following steps:

(1) Crushing: Grind miscellaneous grains and soybeans into powder, pass through an 80-mesh sieve, and make miscellaneous grains and soybean flour;

(2) Adjust the moisture content of the miscellaneous grains and soybean flour to 20% with water, and then feed it into a twin-screw extruder for extrusion in four stages. The extrusion temperatures of the four stages are 70°C, 90°C, and 120°C, respectively. 160°C, screw speed 270r/min, obtain puffed material, crush the puffed material, pass through 80-mesh sieve, and obtain miscellaneous grain bean pregelatinized powder;

(3) Mix 0.5 part of miscellaneous grain bean flour prepared in step (1) with 0.5 part of miscellaneous grain bean pregelatinized powder prepared in step (2), and then add the total weight of the miscellaneous grain bean flour and miscellaneous grain bean pregelatinized powder 1% salt and 70% water, mix the powder with a flour mixer for 200 seconds, pour it into a covered basin, and let it proof for 30 minutes. The prepared multigrain bean dough is rolled into four multigrain bean noodle cakes with a noodle rolling machine;

(4) Add 1 part of wheat flour with 1% of its weight of salt and 50% of water, mix the powder with a flour mixer for 200 seconds, pour it into a covered basin, and let it proof for 30 minutes to make wheat dough, which is rolled with a noodle rolling machine. into 2 wheat flour tortillas;

(5) The miscellaneous grain bean noodle cake and the wheat noodle cake are overlapped and rolled together at intervals, and then cut into noodles to make noodles;

(6) Dry the noodles prepared in step (5) in a drying oven at 20°C-45°C and 60%-85% moisture to obtain dried noodles containing miscellaneous grains and beans; the content of miscellaneous grains and beans in the dried noodles is 10%.

Wherein, the multigrain beans are gluten-free cereals, edible beans or a mixture thereof. The grains are one or more of sweet buckwheat, tartary buckwheat, oats, sorghum, millet, and corn; the edible beans are one or more of kidney beans, mung beans, broad beans, peas, red beans, lentils, or cowpeas. species or several.

Example 6

A processing method of miscellaneous grain bean vermicelli, the method comprises the following steps:

(1) Crushing: Grind miscellaneous grains and soybeans into powder, pass through an 80-mesh sieve, and make miscellaneous grains and soybean flour;

(2) Adjust the moisture content of the miscellaneous grains and soybean flour to 10% with water, and then feed it into a twin-screw extruder for extrusion in four stages. The extrusion temperatures of the four stages are 50°C, 80°C, and 100°C, respectively. 130°C, screw speed 240r/min, obtain puffed material, crush the puffed material, pass through 80-mesh sieve, and obtain miscellaneous grain bean pregelatinized powder;

(3) Mix 3 parts of miscellaneous grain bean powder prepared in step (1) and 3 parts of miscellaneous grain bean pregelatinized powder prepared in step (2), after ultrafine grinding, add the miscellaneous grain bean flour and miscellaneous grain bean pregelatinization Mix 1% salt and 70% water in the total weight of the powder, mix the powder with a powder mixer for 50 seconds, pour it into a covered basin, and let it proof for 20 minutes. The prepared multigrain bean dough is rolled into 2 multigrain bean noodles with a noodle rolling machine cake;

(4) Add 2% of the weight of salt and 70% of water to 4 parts of wheat flour, mix the flour with a flour mixer for 50 seconds, pour it into a covered basin, and let it proof for 20 minutes to make wheat dough, which is rolled with a noodle rolling machine into 1 wheat flour tortilla;

(5) The miscellaneous grain bean noodle cake and the wheat noodle cake are overlapped and rolled together at intervals, and then cut into noodles to make noodles;

(6) Dry the noodles prepared in step (5) in a drying oven at 20°C-45°C and 60%-85% moisture to obtain dried noodles containing miscellaneous grains and beans; the content of miscellaneous grains and beans in the dried noodles is 60%.

Wherein, the multigrain beans are gluten-free cereals, edible beans or a mixture thereof. The grains are one or more of sweet buckwheat, tartary buckwheat, oats, sorghum, millet, and corn; the edible beans are one or more of kidney beans, mung beans, broad beans, peas, red beans, lentils, or cowpeas. species or several.

Example 7

A processing method of miscellaneous grain bean vermicelli, the method comprises the following steps:

(1) Crushing: Grind miscellaneous grains and soybeans into powder, pass through an 80-mesh sieve, and make miscellaneous grains and soybean flour;

(2) Adjust the moisture content of the miscellaneous grains and soybean flour to 10% with water, and then feed it into a twin-screw extruder for extrusion in four stages. The extrusion temperatures of the four stages are respectively 80°C, 100°C, and 130°C. 170°C, screw speed 280r/min, obtain puffed material, crush the puffed material, pass through 80-mesh sieve, and obtain miscellaneous grain bean pregelatinized powder;

(3) Mix 3 parts of miscellaneous grain bean flour prepared in step (1) with 3 parts of miscellaneous grain bean pregelatinized powder prepared in step (2), and then add the total weight of the miscellaneous grain bean flour and miscellaneous grain bean pregelatinized powder 1% salt, 1% xanthan gum, 2% gluten and 70% water, mix the powder with a mixer for 200 seconds, pour it into a covered basin, and let it proof for 50 minutes. The noodle rolling machine is rolled into 2 multigrain bean noodle cakes;

(4) Add 1% of the weight of salt and 70% of water to 4 parts of wheat flour, mix the powder with a flour mixer for 200 seconds, pour it into a covered basin, and let it proof for 50 minutes to make wheat dough, which is rolled with a noodle rolling machine. into 2 wheat flour tortillas;

(5) The miscellaneous grain bean noodle cake and the wheat noodle cake are overlapped and rolled together at intervals, and then cut into noodles to make noodles;

(6) Dry the noodles prepared in step (5) in a drying oven at 20°C-45°C and 60%-85% moisture to obtain dried noodles containing miscellaneous grains and beans; the content of miscellaneous grains and beans in the dried noodles is 60%.

Wherein, the multigrain beans are gluten-free cereals, edible beans or a mixture thereof. The grains are one or more of sweet buckwheat, tartary buckwheat, oats, sorghum, millet, and corn; the edible beans are one or more of kidney beans, mung beans, broad beans, peas, red beans, lentils, or cowpeas. species or several.

Example 8

A processing method of miscellaneous grain bean vermicelli, the method comprises the following steps:

(1) Crushing: Grind miscellaneous grains and soybeans into powder, pass through an 80-mesh sieve, and make miscellaneous grains and soybean flour;

(2) Adjust the moisture content of the miscellaneous grains and soybean flour to 20% with water, and then feed it into a twin-screw extruder for extrusion in four stages. The extrusion temperatures of the four stages are 50°C, 80°C, and 100°C, respectively. 130°C, screw speed 240r/min, obtain puffed material, crush the puffed material, pass through 80-mesh sieve, and obtain miscellaneous grain bean pregelatinized powder;

(3) Mix 3 parts of miscellaneous grain bean powder prepared in step (1) and 3 parts of miscellaneous grain bean pregelatinized powder prepared in step (2), after ultrafine grinding, add the miscellaneous grain bean flour and miscellaneous grain bean pregelatinization Mix 1% salt, 1% xanthan gum, 2% gluten and 70% water in the total weight of the powder, mix the powder with a powder mixer for 100 seconds, pour it into a covered basin, and proof it for 20 minutes to make miscellaneous grains Bean dough, rolled into 6 multigrain bean noodle cakes with a noodle rolling machine;

(4) Add 1% of the weight of salt and 70% of water to 4 parts of wheat flour, mix the powder with a flour mixer for 100 seconds, pour it into a covered basin, and let it proof for 20 minutes to make wheat dough, which is rolled with a noodle rolling machine. into 4 wheat flour tortillas;

(5) The miscellaneous grain bean noodle cake and the wheat noodle cake are overlapped and rolled together at intervals, and then cut into noodles to make noodles;

(6) Dry the noodles prepared in step (5) in a drying oven at 20°C-45°C and 60%-85% moisture to obtain dried noodles containing miscellaneous grains and beans; the content of miscellaneous grains and beans in the dried noodles is 60%.

Wherein, the multigrain beans are gluten-free cereals, edible beans or a mixture thereof. The grains are one or more of sweet buckwheat, tartary buckwheat, oats, sorghum, millet, and corn; the edible beans are one or more of kidney beans, mung beans, broad beans, peas, red beans, lentils, or cowpeas. species or several.

Apparently, the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, rather than limiting the implementation of the present invention. For those of ordinary skill in the art, other changes or changes in different forms can be made on the basis of the above description. All the implementation manners cannot be exhaustively listed here. All obvious changes or variations derived from the technical solutions of the present invention are still within the protection scope of the present invention. the

Claims (10)

1. a processing method of miscellaneous grains bean vermicelli, is characterized in that, the method comprises the following steps: (1) Crushing: Grind miscellaneous grains and soybeans into powder, pass through an 80-mesh sieve, and make miscellaneous grains and soybean flour; (2) After adjusting the water content of the miscellaneous grains and soybean flour, enter it into a twin-screw extruder, extrude the material to obtain puffed material, pulverize the puffed material, and pass through an 80-mesh sieve to obtain miscellaneous grain pre-gelatinized powder; (3) Mix 1-5 parts of miscellaneous grain bean flour prepared in step (1) with 1-5 parts of miscellaneous grain bean pregelatinized powder prepared in step (2), and then add the miscellaneous grain bean flour and miscellaneous grain bean pregelatinization Mix 1%~5% of salt and 30%~70% of the total weight of the powder, mix the powder with a powder mixer for 30s~200s, pour it into a covered basin, and let it proof for 10min~50min. The noodle rolling machine rolls at least one miscellaneous grain bean noodle cake; (4) Add 1~10 parts of wheat flour, 1%~5% of the weight of salt and 30%~70% of water, mix the powder with a mixer for 30s~200s, pour it into a covered basin, and proof for 10min~ 50min, make wheat dough, roll into at least one wheat flour cake with noodle rolling machine; (5) At least one miscellaneous grain bean noodle cake prepared in step (3) is overlapped with at least one wheat noodle cake prepared in step (4) at intervals for rolling, and then cut into noodles to make noodles; (6) Drying the noodles prepared in step (5) in a drying oven at 20°C to 45°C and 60% to 85% moisture to obtain dried noodles containing miscellaneous grains and beans; Wherein, the multigrain beans are gluten-free cereals, edible beans or a mixture thereof. 2. The processing method of miscellaneous grains bean vermicelli according to claim 1, wherein the cereals are one or more of sweet buckwheat, tartary buckwheat, oats, sorghum, millet, and corn; The species is one or more of kidney beans, mung beans, broad beans, peas, red beans, lentils or cowpeas. 3 . The method for processing multigrain bean noodles according to claim 1 or 2, characterized in that, in the step (6), the obtained multigrain bean noodles have a content of 10% to 90%. 4 . The method for processing mixed grain and bean dried noodles according to claim 3 , characterized in that, in the step (6), the content of mixed grains and beans in the obtained mixed grain and bean dried noodles is 20% to 80%. 5 . The method for processing mixed grain and bean dried noodles according to claim 4 , characterized in that, in the step (6), the content of mixed grains and beans in the obtained mixed grain and bean dried noodles is 30% to 60%. 5 . 6. The processing method of miscellaneous grain bean vermicelli according to claim 3, characterized in that, in said step (3), 1 to 5 parts of miscellaneous grain soybean flour prepared in step (1) and step (2) After mixing 1-5 parts of the pre-gelatinized powder of miscellaneous grains and beans, before adding salt and water, it is superfinely pulverized, and the fineness of the superfine pulverization is 200 mesh to 1000 mesh. 7. The processing method of miscellaneous grains bean vermicelli according to claim 3, characterized in that, in the step (2), the moisture content of the miscellaneous grains bean flour is adjusted to 10% to 20% with water, and then feed double In the screw extruder, extrusion is divided into four stages. The extrusion temperatures of the four stages are 50°C~80°C, 80°C~100°C, 100°C~130°C, 130°C~170°C, and the screw speed is 240r/min~ 280r/min, to obtain puffed material, crush the puffed material, pass through 80 mesh sieve, and obtain miscellaneous grain bean pregelatinized powder. 8. The processing method of multigrain bean vermicelli according to claim 3, characterized in that steps (1) to (3) are repeated to obtain at least two multigrain bean noodle cakes, and in said step (5), The at least two miscellaneous grain bean noodle cakes and at least one wheat noodle cake prepared in step (4) are overlapped at intervals for rolling, and then cut into noodles to make noodles. 9. The method for processing vermicelli containing miscellaneous grains and beans according to claim 3, characterized in that, in the step (3), 1 to 5 parts of miscellaneous grains and soybean flour prepared in the step (1) and the step (2 ) after mixing 1 to 5 parts of multigrain bean pregelatinized powder, before adding salt and water, add noodle quality improver; The noodle quality improvers are inorganic salts, improving dough structure, curdlan, emulsifiers; Wherein, the inorganic salts are sodium carbonate, potassium carbonate, and compound phosphate; the dough structure improvement class is wheat protein powder, soybean protein powder, egg liquid; the curdlan is guar gum, yellow Raw gum, sodium alginate; the emulsifiers are lecithin and sucrose fatty acid ester. 10. The method for processing vermicelli containing miscellaneous grains and beans according to claim 6, characterized in that, in the step (3), 1 to 5 parts of miscellaneous grains and soybean flour prepared in the step (1) and the step (2 ) mixed with 1-5 parts of miscellaneous grain bean pre-gelatinized powder, after superfine pulverization, before adding salt and water, add noodle quality improver; The noodle quality improvers are inorganic salts, improving dough structure, curdlan, emulsifiers; Wherein, the inorganic salts are sodium carbonate, potassium carbonate, and compound phosphate; the dough structure improvement class is wheat protein powder, soybean protein powder, egg liquid; the curdlan is guar gum, yellow Raw gum, sodium alginate; the emulsifiers are lecithin and sucrose fatty acid ester.