CN102696967A - Senile series miscellaneous grains-miscellaneous bean cooking-free noodle and preparation method thereof - Google Patents

Abstract

The invention discloses a series of non-cooked noodles with miscellaneous grains and beans and a preparation method thereof, which belong to the technical field of deep processing of agricultural products, and particularly relate to one or more of oats, buckwheat and barley with wheat and corn as the main ingredients. Or with one or more of millet, sorghum, and millet, or with one or more of red beans, broad beans, and mung beans as an auxiliary material, with hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness The 7 physical property indicators are product quality inspection indicators, and the core technical parameters such as pretreatment, blending and mixing of main and auxiliary materials, extrusion and puffing, molding and drying have been optimized. A series of non-cooked noodles with aged miscellaneous grains and beans not only has the characteristics of soft texture, easy to chew and digest, balanced nutrition, convenient fast food, green and safe, but also especially suitable for all man-made irresistible natural disasters and special environments The emergency food needs of the elderly in disaster relief.

Description

Aged-type non-cooked noodles with miscellaneous grains and beans and preparation method thereof

technical field

The invention belongs to the technical field of intensive processing of agricultural products, and relates to the disclosure of aged-type non-cooked noodles with miscellaneous grains and beans and a preparation method thereof.

Background technique

(1) Analysis of nutritional and dietary needs of the elderly

For the elderly, with the increase of age, physical activity decreases, digestive function also decreases, and heat energy supply should also gradually decrease. The metabolic function of the elderly is reduced, the physiological functions of the digestive organs are reduced to varying degrees, the chewing function and gastrointestinal motility are weakened, the secretion of digestive juice is reduced, and the absorption and utilization of nutrients in the body are reduced. Various changes in the physiological functions of the elderly have prompted changes in the nutritional and dietary needs of the elderly. The daily nutritional requirements of the elderly are shown in Table 1.

Table 1 Daily nutritional requirements of the elderly

Protein requirements - the elderly will inevitably lose protein due to body cell decay and various metabolisms, and are prone to negative nitrogen balance, so they should take in more high-quality protein. Protein nutrition is good, and it can also enhance the ability of the elderly to resist disease. The protein demand of the elderly is generally about 10% higher than that of adults due to the decline of the body's absorption capacity. The elderly provide 1.27g of protein per kilogram of body weight or 15% of the total daily calories.

Carbohydrate requirements - Carbohydrates are the main source of dietary energy, which should account for 50-60% of the total dietary energy. The fat intake of the elderly should be reduced, and the amount of carbohydrates should be increased accordingly. Should choose complex carbohydrate starch as the staple food, and choose more coarse grains.

Fat demand - the ability of the elderly to metabolize fat is reduced. In order to avoid the occurrence of atherosclerosis and cardiovascular disease, it is not easy to eat too much fat. The daily fat intake should account for 20-25 of the calories. % is appropriate.

Dietary fiber needs - the digestion and absorption function of the elderly will also decline. Eating foods with high dietary fiber content can promote digestion, because the water absorption and swelling properties of dietary fiber are conducive to increasing the volume of chyme and stimulating the peristalsis of the gastrointestinal tract. The fiber content in buckwheat is 8% higher than that of corn, and 8 times that of wheat and rice. The content of water-soluble dietary fiber in oatmeal is particularly high. After compounding, it can increase the fiber content of cereal food, and it also has the special effect of clearing the intestines and detoxifying. The intake of dietary fiber is directly related to certain diseases. Sufficient dietary fiber intake can significantly reduce the incidence of diabetes, cardiovascular disease, and colon cancer, but too much dietary fiber intake can lead to loss of nutrients . Daily intake of a moderate amount of dietary fiber can not only reduce constipation, but also improve the strength of intestinal muscles, which is ideal for the elderly.

Mineral needs - the decomposition of calcium in the elderly is enhanced, which can easily cause a negative balance of calcium. Decalcification, osteoporosis, and fractures are prone to occur. Studies have shown that calcium plays a positive role in preventing and treating common diseases such as osteoporosis and hypertension. Therefore, the elderly need to increase foods that are easy to absorb and contain high calcium. The elderly, especially women, should pay attention to increasing the food mix with high calcium content. The ability of the elderly to absorb and utilize iron decreases, the hematopoietic function decreases, the hemoglobin content decreases, and iron-deficiency anemia is prone to occur. In the diet, attention should be paid to the intake of iron-rich foods. Memory loss is one of the most common and earliest symptoms of the aging process. Many nutrients in food have the effect of improving memory. For example, vitamin E is a guardian of brain function, protecting nerve cell membranes and brain tissue from free radicals that damage brain power, prolonging life and slowing down aging; zinc can enhance memory and intelligence. Prevent senile dementia; calcium can activate nerve media and improve memory efficiency; magnesium deficiency will inhibit the synthesis of human lecithin, causing fatigue and memory loss. Saponins may improve sleep.

(2) China is one of the main producers of miscellaneous grains and beans, known as the "Kingdom of Small Miscellaneous Grains", especially the resources of oats, buckwheat, barley and other miscellaneous grains and beans with remarkable nutritional and health effects, which fully meet the needs of the development of food for the elderly special requirements.

Miscellaneous grains and beans usually refer to grain and bean crops other than wheat, rice, soybean, corn and potato, mainly including millet (millet, millet, etc.), wheat (barley, oats, etc.), buckwheat (sweet buckwheat, tartary buckwheat, etc.) ) and miscellaneous beans (broad beans, mung beans, etc.). . With the improvement of living standards and the enhancement of nutrition and health awareness, people have gradually realized the superiority of miscellaneous grains and miscellaneous beans, and their demand is increasing at a rate of 15% per year, and their proportion in the dietary structure is constantly increasing. In addition to high nutritional value, miscellaneous grains and miscellaneous beans also contain special functional ingredients, such as dietary fiber, vitamins, mineral elements and various phytonutrients (polyphenolic compounds-phenolic acids, anthocyanins, proanthocyanidins, flavonoids, Phytosterols, octacosanol, etc.), etc., mainly list several grains and beans that are mainly suitable for the development of food for the elderly as follows:

Oatmeal—Oatmeal ranks fifth among the top ten health foods selected by Time magazine in the United States. The medical value and health care function of oatmeal are recognized by the public. Oatmeal is rich in vitamins and minerals, especially V _B1 , which ranks first among cereal grains, and is the best complete nutritional food among cereals. Oats contain unique saponins in cereal crops, which have certain effects on lowering cholesterol, triglycerides, and beta lipoproteins. Oatmeal contains a lot of cellulose, which has the special effect of clearing the intestines and detoxifying, and is beneficial to reduce the incidence of rectal cancer, fatty liver and cardiovascular diseases. Oatmeal is low in sugar and is a fructose-derived polysaccharide, making it an excellent food for diabetics.

Buckwheat——Buckwheat can be said to be the "all-around champion" among grain crops, and has the reputation of "anti-inflammatory grain". Buckwheat has always been an important raw material of traditional food in China because of its unique flavor and rich nutrition. Studies have shown that sweet buckwheat has Protect liver and kidney, lower blood sugar and enhance immune function. Japanese research institutions found that buckwheat flour contains 8 kinds of protease catalysts, which can hinder the proliferation of leukemia cells, and it is expected to be developed into a new drug for treating leukemia. Buckwheat contains aloe that is not available in other food crops. Ding, rutin is a flavonoid compound with various physiological activities. The rutin content of sweet buckwheat is generally between 0.02% and 0.789%, and that of tartary buckwheat is between 1.08% and 6.6%.

Barley—Chinese traditional medicine believes that malt can be used as medicine, which has the functions of invigorating the stomach and digesting food. Scorched barley has the functions of clearing away heat and dampness, quenching thirst and promoting body fluid. Barley tea has won the reputation of "Oriental coffee" for its unique charm. Folks often use barley as a good food therapy for diabetes, constipation, high blood pressure and summer heat. Barley contains various enzymes such as amylase, cellulase, protease, oxidoreductase, glycerol phosphatase and nuclease, and barley is an excellent source of soluble fiber, and contains saponins, which can promote intestinal peristalsis, lower cholesterol and low density lipoprotein levels. Barley contains a large number of physiologically active components, such as β-glucan, tocotrienol and phenolic compounds. Tocotrienol has the function of anti-oxidation and anti-cancer, and can also inhibit the synthesis of cholesterol, which has a certain effect on the prevention and treatment of cardiovascular diseases.

Sorghum - The outer testa of sorghum contains a large amount of polyphenolic compounds, including phenolic acids, flavonoids, proanthocyanidins, etc. These compounds have strong antioxidant activity. Kafirin can be extracted from sorghum bran after processing. Studies have shown that chymotrypsin hydrolyzate of kafirin can be developed as a high-quality peptide resource with inhibitory activity on angiotensin I converting enzyme.

Millet (yellow rice)—the shelled millet is called yellow rice, and millet can be processed to make nutritious food for the elderly, children and the sick. Millet has certain medicinal value and is one of the traditional Chinese herbal medicines in my country. The millet shell is rich in polyphenols, which has strong antioxidant capacity and can be used as a raw material for natural antioxidants.

Millet——Traditionally in our country, besides being used as a traditional Chinese medicine formula, millet can also be used to prepare medicinal food. Millet is blended with other substances, and modern food science technology and methods are used to make new products with new flavor, new taste and more balanced nutrition. Millet has a high vitamin content, which is very beneficial for improving the body's resistance and preventing the occurrence of skin diseases. Millet also contains more minerals, which has the functions of nourishing blood and strengthening the body, preventing Keshan disease and Kaschin-Beck disease. Millet is rich in dietary fiber, which can promote human digestion. High dietary fiber can reduce the incidence of diabetes, colon cancer, and arteriosclerosis.

Adzuki bean——Adzuki red bean is known as the "red pearl" in grains, and its economic value ranks first among all grains, so it has the reputation of "golden beans". It is not only a nutritional product that regulates people's lives, but also one of the important raw materials for the food and beverage processing industry. Red bean is high in protein and low in fat. The content of 8 kinds of amino acids necessary for the human body is 2 to 3 times higher than that of cereal crops. It contains a variety of vitamins and minerals, and is rich in folic acid. Adzuki bean contains polyphenols, tannins, phytic acid, saponins and other biologically active substances. Red bean is a dual-purpose crop for medicine and food. Modern medicine has proved that red bean has obvious inhibitory and killing effects on Staphylococcus aureus, Shigella and typhoid bacillus, and can be used to treat scabies and stubborn ringworm. Studies have shown that red bean extract can protect the liver and has a potential protective effect on liver damage.

Broad Beans - In addition to various common nutrients, broad beans also contain lecithin, phosphatidylethanolamine, phosphatidylinositol, galactosyl diglycerides and phospholipids. At the same time, broad beans also contain substances such as choline, piperidine-2-acid, putrescine, monosodium glutamate, spermine, norspermine, ascorbic acid, vescaine glycosides and vescaine glycosides, and plant lectins. Germinated broad beans are an excellent source of γ-aminobutyric acid (GABA), which is an important inhibitory neurotransmitter with high physiological activity and the effect of lowering blood pressure and blood ammonia. Can improve brain vitality.

Mung beans - for thousands of years, mung beans have been made into various foods with various colors and unique flavors. Mung bean has high protein content, and contains a variety of vitamins and minerals. It has good edible value and medicinal value. It has the saying of "good grain for the world", and it is an ideal nutritional and health food for human beings. Mung beans contain biologically active substances such as alkaloids, coumarin, vitexin, and β-sitosterol. Mung bean skin contains tannins, which can coagulate microbial protoplasm, have antibacterial and hemostatic effects, and also contain a large amount of antioxidant bioactive substances. Mung beans can detoxify, promote the discharge of toxins in the body, and maintain the normal metabolic function of the body.

What needs special emphasis is that oats, mung beans, red beans, barley, and buckwheat contain more calcium; barley, red beans, buckwheat, corn, and mung beans have higher dietary fiber content; mung beans, red beans, oats, and sorghum have protein content Higher; red beans, mung beans, buckwheat, yellow rice, and corn have higher vitamin E content; barley, black rice, buckwheat, yellow rice, and oats contain more zinc; buckwheat, yellow rice, oats, barley, black rice, red Adzuki beans contain more magnesium; oats, barley, mung beans, and red beans contain saponins; red beans, oats, mung beans, barley, and sorghum contain more iron. Therefore, these miscellaneous grains and beans fully meet the special requirements of developing food for the elderly.

(3) If it is possible to add a certain proportion of oats, buckwheat, barley and other miscellaneous grains and beans on the basis of the traditional noodle production process based on the nutritional needs of the elderly and the basic principles of the dietary pagoda, and then develop a cold water soaking and eating directly, A new type of noodle product that integrates nutrition and functionality—senile-type non-cooked noodles with miscellaneous grains and beans will have a very broad market prospect.

In recent years, my country's pasta has developed rapidly, but traditional noodles (including dried noodles, wet noodles, instant noodles, etc.) are still the main product form, all of which use flour as the main raw material, showing a situation of single taste, low nutritional value, and low degree of industrialization. . Although the series development and industrialization of instant noodles and crispy noodles are developing rapidly, problems such as food limitations caused by hot water soaking and soaking container costs and safety issues and nutritional imbalances caused by long-term consumption are also prominent.

In addition, it needs to be specially emphasized-when earthquakes, floods, droughts and other man-made special moments are irresistible, bottled water, bottled water, milk, bread, biscuits, sausages, instant noodles, eight-treasure porridge and other convenience foods are generally used as emergency food for disaster relief. Although these foods can alleviate the nutritional supplement problem of certain food of part crowd within a certain period of time. However, for the special population of the elderly, the above-mentioned emergency rescue food cannot fully meet the special needs of the elderly in terms of various nutrient content, digestibility, and absorption. In addition, instant noodles are superior to other first-choice foods for disaster relief and emergency because of their light weight, small size, long shelf life, direct consumption after soaking in boiling water or direct dry food, and containing oil and vegetable packages, but their biggest defect is that they must be soaked in hot water The problem is that it cannot meet the necessary conditions for emergency relief food under the specific conditions of water shortage or water source pollution.

(4) Quality testing methods for no-cook noodles.

The CT3 texture analyzer is used to test the 7 physical properties of the product, including hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness. The parameters of the texture analyzer are set as follows:

Target value: 3~10mm;

Starting point load: 5g;

Test speed: 0.5～1mm/s;

Probe: use TA5 or TA26 linear cutting probe;

Fixture: use TA-DSE fixture.

The test results are calculated according to the following formula to calculate the comprehensive score of product quality, with a full score of 10 points.

Comprehensive score = (hardness/highest hardness)×0.15+(viscosity/highest viscosity)×0.15+(recovery/highest recovery)×0.10+(cohesion/highest cohesion)×0.10+(elasticity/highest elasticity )×0.15+(gluingness/highest stickiness)×0.10+(chewiness/highest chewiness)×0.25.

Therefore, the present invention discloses a series of non-cooked noodles with miscellaneous grains and beans and a preparation method thereof, which belong to the technical field of intensive processing of agricultural products, and particularly relate to the preparation of foods based on food nutrition, diet pagoda, nutritional requirements of the elderly, emergency and disaster relief foods, etc. Basic principles such as special nutrient requirements, with wheat and corn as the main ingredients, with one or more of oats, buckwheat, and barley, or with one or more of millet, sorghum, and millet, or with red beans, broad beans, One or several kinds of mung beans are used as auxiliary materials, and the seven physical properties of hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness are used as product quality inspection indicators to optimize the pretreatment, blending and mixing of main and auxiliary materials. Core technical parameters such as extrusion, molding and drying, innovatively developed a series of non-cooked noodles with miscellaneous grains and beans suitable for the elderly that can be eaten directly by soaking in warm or pure water for 15-35 minutes, not only has a soft texture , Easy to chew and digest, balanced nutrition, fast food convenience, green safety and other characteristics of food for the elderly, but also especially suitable for all man-made irresistible natural disasters such as earthquakes and floods and emergency food needs for the elderly in special environments.

The technical advantages of the present invention are mainly reflected in the following two aspects:

First, the patented product of the present invention is based on the basic principles of food nutrition, diet pagoda, the characteristics of the nutritional needs of the elderly, and the special nutrient requirements of emergency and disaster relief foods. A series of ready-to-eat non-cooked noodles with miscellaneous grains and beans suitable for the elderly, not only has the characteristics of soft texture, easy to chew and digest, balanced nutrition, convenient instant food, green and safe food for the elderly, but also especially suitable for earthquakes , floods and other irresistible natural disasters and the elderly's emergency food needs for disaster relief under special circumstances.

Second, the patented product of the present invention is mainly made of wheat flour, corn flour or corn kernels, with one or more of oats, buckwheat, and barley, or with one or more of yellow rice, sorghum, and millet. , or with one or more of red beans, broad beans, and mung beans as auxiliary materials, not only fully explore the nutritional and health functions of various grains and beans, but also apply modern food high-tech to transform the resources of miscellaneous grains and beans into healthy food and functions that meet market demand Food has very broad prospects.

Third, the core technology of the patent of the present invention includes two parts: the nutritional ratio of various raw materials and the extrusion technology, which not only substantially overcomes the common problems of rough taste, poor color, and poor taste in the production of miscellaneous grains and miscellaneous beans. Moreover, this patented product can realize quantitative measurement and quality control in seven physical properties indexes of hardness, viscosity, recovery, cohesion, elasticity, adhesiveness and chewiness, laying a solid foundation for industrialization promotion and industrial transformation.

To sum up, looking at the relevant research and technical reports at home and abroad, there is no such thing as non-cooked noodles with miscellaneous grains and beans suitable for the elderly and its preparation method, and the patent of the present invention belongs to the first initiative.

Contents of the invention

The technical problem to be solved in the application for the invention is: to disclose the aged-type series non-cooked noodles with miscellaneous grains and beans and its preparation method.

The technical solution of the application for invention is:

1. Aged-type series miscellaneous grains miscellaneous beans non-cooked noodles, the ingredients include wheat flour and corn flour, characterized in that the ingredients also include one or more of oat flour, buckwheat flour, and barley flour, or mixed with yellow rice flour and sorghum One or more of rice flour and millet flour, or one or more of red bean flour, broad bean flour, and mung bean flour; the wheat flour is commercially available flour; the corn flour is commercially available corn flour, or It is obtained by screening, cleaning, peeling, dehulling, drying and pulverizing corn kernels with a moisture content lower than 14%; the oat flour, buckwheat flour, barley flour, yellow rice flour, sorghum flour and millet flour are prepared in sequence Oats, buckwheat, barley, yellow rice, sorghum, and millet with a moisture content of less than 14% are obtained by screening, washing, drying, and crushing respectively; 14% of red beans, broad beans, and mung beans are obtained by screening, cleaning, peeling, drying, and crushing respectively; The ratio sum is 100%, the main material accounts for 50-70% of the total weight, and the auxiliary materials account for 30-50% of the total weight; the components and contents of the main material are 40-55% of wheat flour and 10-15% of corn flour; Each component of the auxiliary material and its content can be 0-10% of oat flour, 0-5% of buckwheat flour, 0-5% of barley flour, 0-5% of yellow rice flour, 0-5% of sorghum flour, 0-10% of millet flour %, red bean powder 0-5%, broad bean powder 0-5%, mung bean powder 0-5%; or the components and contents of auxiliary materials are: oat flour 0-15%, barley flour 0-5%, yellow rice flour 0% ～10%, millet flour 0～10%, red bean flour 0～10%, mung bean flour 0～5%; 0-10% of rice flour, 0-10% of sorghum flour, 0-10% of red bean flour, 0-5% of broad bean flour; or the components and contents of auxiliary materials are: buckwheat flour 0-15%, barley flour 0-5% , sorghum flour 0-10%, millet flour 0-10%, broad bean flour 0-10%, mung bean flour 0-5%; 0-20% of seed, or 0-20% of any one of yellow rice flour, sorghum flour, and millet flour, or 0-20% of any one of red bean flour, broad bean flour, and mung bean flour.

2. The preparation method of non-cooked noodles with miscellaneous grains and beans of the aged type series is characterized in that wheat flour, corn flour or corn kernels are used as main ingredients, and oats, buckwheat, barley, yellow rice, sorghum, millet, red beans, broad beans, and mung beans are used. One or several of them are auxiliary materials, which are obtained through the process of pretreatment of main auxiliary materials, blending, extrusion, molding and drying;

1) The pretreatment of main and auxiliary materials includes collecting wheat flour through a 100-300-mesh sieve from commercially available wheat flour; passing through a 100-300-mesh sieve from commercially available corn flour or sieving corn kernels with a moisture content lower than 14%, Washing, drying, and crushing to 100-300 meshes to obtain corn flour; successively screen, wash, dry, and crush oats, buckwheat, barley, yellow rice, sorghum, and millet with a moisture content of less than 14% to 100 meshes ~300 meshes to prepare oat flour, buckwheat flour, barley flour, yellow rice flour, sorghum flour, and millet flour; successively screen red beans, broad beans, and mung beans with a moisture content of less than 14%, respectively screen, wash, peel, dry, and pulverize Red bean powder, broad bean powder, and mung bean powder with a skin content of less than 1% are produced to 100-300 mesh;

2) The deployment and mixing is based on the deployment ratio. The total ratio of main ingredients and auxiliary materials is 100%. The main ingredients account for 50-70% of the total weight. The components and their contents are: Corn flour 10-15%; auxiliary materials account for 30-50% of the total weight, and its components and their contents can be, oat flour 0-10%, buckwheat flour 0-5%, barley flour 0-5%, yellow rice flour 0-5%, sorghum flour 0-5%, millet flour 0-10%, red bean flour 0-5%, broad bean flour 0-5%, mung bean flour 0-5%; or the components and contents of auxiliary materials are, Oat flour 0-15%, barley flour 0-5%, yellow rice flour 0-10%, millet flour 0-10%, red bean flour 0-10%, mung bean flour 0-5%; or the components and contents of auxiliary materials 0-15% of oat flour, 0-5% of buckwheat flour, 0-10% of yellow rice flour, 0-10% of sorghum flour, 0-10% of red bean flour, and 0-5% of broad bean flour; The content is 0-15% of buckwheat flour, 0-5% of barley flour, 0-10% of sorghum flour, 0-10% of millet flour, 0-10% of broad bean flour, and 0-5% of mung bean flour; or each group of auxiliary materials The composition and content are 0-20% of any one of oat flour, buckwheat flour, and barley flour, or 0-20% of any one of yellow rice flour, sorghum flour, and millet flour, or 0-20% of any one of red bean flour, broad bean flour, 0% to 20% of any kind of mung bean powder; Weigh various main materials and auxiliary materials in turn, and place them in the mixer one by one, stir fully for 2 to 10 minutes, then add the total weight of the main materials and auxiliary materials to the mixer 15-25% of water, fully stirred for 5-25 minutes to prepare mixed powder, and set aside;

3) The extrusion and puffing is to send the prepared mixed powder into the twin-screw extruder for segmental heating and extrusion puffing. The heating temperature of the inlet section of the puffing machine is set at 45-70° C. The heating temperature at the outlet section of the extruder is set at 120-160°C, and the heating temperature at the exit section of the extruder is set at 140-190°C; the speed of the main engine of the extruder is set at 500-1500r/min; the feeding rate of the extruder is controlled within the range of 1000-2500kg/h; Install the non-cooking noodle design mold at the exit of the puffing machine so that the puffed and extruded material has a diameter of 1-3mm thin strips, which are cut every 2-5m and hung to dry;

4) The molding drying is to cut the 2-5m long strips to 20-30cm, then dry the no-cook noodles by hot air drying, electronically automatically control the temperature at 60-90°C, and the drying temperature time is 1-4 hours. Until its water content is below 5%, it is quickly packaged to avoid moisture absorption, and the finished non-cooking noodles can be obtained. The CT3 texture analyzer is used to test the seven physical properties of the product, including hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness, and the comprehensive score of the product is calculated according to the formula.

3. according to claim 1～2 described wheat flour, corn flour, oat flour, buckwheat flour, barley flour, yellow rice flour, sorghum flour, millet flour, red bean flour, broad bean flour, mung bean flour, it is characterized in that each flour The ingredients must be filtered through a 100-300-mesh sieve before use, otherwise it will seriously affect the taste, texture, and flexibility of the no-cook noodle product after rehydration.

4. The corn flour according to claims 1 to 2, characterized in that commercially available corn flour can be selected, or corn grains with a moisture content lower than 14% can be screened, cleaned, peeled and navel removed, dried and pulverized owned.

5. oat flour, buckwheat flour, barley flour, yellow rice flour, sorghum flour, and millet flour according to claims 1 to 2, characterized in that oat, buckwheat, barley, yellow rice, Sorghum and millet are obtained by screening, washing, drying and crushing.

6. The red bean powder, broad bean powder, and mung bean powder according to claims 1 to 2, characterized in that red beans, broad beans, and mung beans with a water content lower than 14% are successively screened, cleaned, peeled, dried, and pulverized obtained, and the skin content in red bean powder, broad bean powder and mung bean powder is all lower than 1%.

7. The components of the aged-type series miscellaneous grains miscellaneous beans non-cooked noodles according to claims 1-2, characterized in that the components include wheat flour, corn flour, or one of oat flour, buckwheat flour, and barley flour Or several, or with one or more of yellow rice flour, sorghum flour, and millet flour, or with one or more of red bean flour, broad bean flour, and mung bean flour.

8. The compounding and mixing according to claims 1-2, characterized in that the sum of the main materials and auxiliary materials is 100%, the main materials account for 50-70% of the total weight, and the auxiliary materials account for 30-50% of the total weight .

9. The compounding and mixing according to claims 1 to 2, the components as claimed in claim 7 and the compounding and mixing as claimed in claim 8, characterized in that, each component of the main ingredient and its content are: wheat flour 40 to 55 %, corn flour 10-15%; the components and contents of auxiliary materials can be, oat flour 0-10%, buckwheat flour 0-5%, barley flour 0-5%, yellow rice flour 0-5%, sorghum flour 0% ～5%, millet powder 0～10%, red bean powder 0～5%, broad bean powder 0～5%, mung bean powder 0～5%; Wheat flour 0-5%, yellow rice flour 0-10%, millet flour 0-10%, red bean flour 0-10%, mung bean flour 0-5%; , buckwheat flour 0-5%, yellow rice flour 0-10%, sorghum flour 0-10%, red bean flour 0-10%, broad bean flour 0-5%; 15%, barley flour 0-5%, sorghum flour 0-10%, millet flour 0-10%, broad bean flour 0-10%, mung bean flour 0-5%; or the components and contents of auxiliary materials are oat flour 0-20% of any one of , buckwheat flour, and barley flour, or 0-20% of any one of yellow rice flour, sorghum flour, and millet flour, or 0-20% of any one of red bean flour, broad bean flour, and mung bean flour 20%.

10. The extrusion puffing according to claim 2, characterized in that, the section heating extrusion puffing technology is adopted, the heating temperature of the inlet section of the puffing machine is set at 45-70°C, and the heating temperature of the middle section of the puffing machine is set at 120°C ~160°C, the heating temperature at the exit section of the extruder is set at 140~190°C.

11. The extrusion puffing according to claim 2, characterized in that, the speed of the main machine of the puffing machine is set at 500-1500

r/min; the feeding rate of the extruder is controlled within the range of 1000-2500kg/h; a circular mold is installed at the exit of the extruder, so that the extruded extrudates are thin strips with a diameter of 1-3mm.

12. The molding drying according to claim 2, characterized in that after cutting the 2-5m long strips to 20-30cm, the non-cooking noodles are dried by hot air drying, and the electronic automatic temperature control is 60-90°C , drying at a temperature of 1 to 4 hours, until the water content is below 5%, packaged quickly to avoid moisture absorption, and the finished non-cooked noodles can be obtained. The CT3 texture analyzer is used to test the seven physical properties of the product, including hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness, and the comprehensive score of the product is calculated according to the formula.

Technical effect of the invention applied for:

(1) The present invention is based on wheat flour, corn flour or corn kernels; one or more of oats, buckwheat, barley, or one or more of yellow rice, sorghum, millet, or red beans One or several kinds of broad beans and mung beans are used as auxiliary materials, and the nutritional compatibility of miscellaneous grains and miscellaneous beans and extrusion puffing technology are used to develop a series of non-cooking noodle products that are suitable for the elderly and can be eaten directly by soaking in room temperature water for 15-35 minutes. It is especially suitable for all man-made irresistible natural disasters such as earthquakes and floods and the food demand in special environments.

(2) The present invention overcomes the common problems such as rough taste, bad color, and bad taste in the production of miscellaneous grains and miscellaneous beans, and the patented product can improve hardness, viscosity, resilience, cohesion, elasticity, adhesiveness, and chewiness. Quantitative measurement and quality control have been realized for 7 physical property indexes, the designed process route is simple and simple, the investment in equipment is small, and industrialization promotion is feasible.

Detailed ways

Example 1:

Collecting commercially available wheat flour through a 100-mesh sieve to obtain wheat flour; passing commercially available corn flour through a 200-mesh sieve or sieving, cleaning, drying, and crushing corn kernels with a moisture content lower than 14% to 200-mesh to obtain corn flour; Oats, buckwheat, barley, yellow rice, sorghum, and millet with a moisture content of less than 14% are screened, washed, dried, and crushed to 200 mesh respectively to obtain oat flour, buckwheat flour, barley flour, yellow rice flour, and sorghum flour , millet flour; red beans and mung beans with a moisture content of less than 14% are screened, washed, peeled, dried, and crushed to 300 mesh in turn to obtain red bean flour and mung bean flour with a skin content of less than 1%; main ingredients Each component and its content are 40% wheat flour and 10% corn flour; each component and its content of auxiliary materials can be 10% oat flour, 5% buckwheat flour, 5% barley flour, 5% yellow rice flour, and 5% sorghum flour %, millet flour 10%, red bean flour 5%, mung bean flour 5%. Weigh various main ingredients and auxiliary materials one by one, and place them in the powder mixer one by one. After fully stirring for 5 minutes, add 15% water of the total weight of the main ingredients and auxiliary materials to the powder mixer, and mix thoroughly for 15 minutes to prepare the blend Mix the powder and set aside. The segmental heating extrusion technology is adopted, the heating temperature of the inlet section of the extruder is set at 45°C, the heating temperature of the middle section of the extruder is set at 120°C, and the heating temperature of the outlet section of the extruder is set at 140°C. The speed of the main machine of the extruder is set at 500r/min; the feeding rate of the extruder is controlled within the range of 2500kg/h; a circular mold is installed at the outlet of the extruder to make the extruded product in a thin strip with a diameter of up to 1mm, and every 2m Hang to dry after cutting. After cutting the 2m long strips to 20cm, dry the no-cook noodles with hot air drying method, electronic automatic temperature control at 60°C, drying temperature for 4 hours, until the water content is below 5%, package quickly to avoid moisture absorption, and you can get Finished no-cook noodles. The CT3 texture analyzer was used to test the 7 physical properties of the product, including hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness. According to the formula, the comprehensive score of the product was 7.76.

Example 2:

Collecting commercially available wheat flour through a 200-mesh sieve to obtain wheat flour; passing commercially available corn flour through a 200-mesh sieve or sifting, washing, drying, and crushing corn kernels with a moisture content lower than 14% to 200-mesh to obtain corn flour; Oats, buckwheat, barley, yellow rice, sorghum, and millet with a moisture content of less than 14% are screened, washed, dried, and crushed to 200 mesh respectively to obtain oat flour, buckwheat flour, barley flour, yellow rice flour, and sorghum flour , millet flour; red beans, broad beans, and mung beans with a moisture content of less than 14% are screened, washed, peeled, dried, and crushed to 200 meshes in turn to obtain red bean flour, broad bean flour, Mung bean flour; the main ingredients and their contents are: 55% wheat flour and 15% corn flour; the ingredients and their contents of auxiliary materials can be: 5% oat flour, 5% buckwheat flour, 5% barley flour, and 2 %, sorghum flour 3%, millet flour 5%, red bean flour 1%, broad bean flour 3%, mung bean flour 2%. Weigh various main ingredients and auxiliary materials one by one, and place them in the powder mixer one by one. After fully stirring for 2 minutes, add 25% water of the total weight of the main ingredients and auxiliary materials to the powder mixer, and mix thoroughly for 10 minutes to prepare the blend Mix the powder and set aside. The segmental heating extrusion technology is adopted, the heating temperature of the inlet section of the extruder is set at 50°C, the heating temperature of the middle section of the extruder is set at 130°C, and the heating temperature of the outlet section of the extruder is set at 150°C. The speed of the main machine of the extruder is set at 700r/min; the feeding rate of the extruder is controlled within the range of 2400kg/h; a circular mold is installed at the outlet of the extruder to make the extruded product in a thin strip with a diameter of up to 2mm, and every 2m Hang to dry after cutting. After cutting the 2m strips to 25cm, dry the no-cook noodles with hot air drying method, the electronic automatic temperature control is 65°C, and the drying temperature time is 3.5 hours, until the water content is below 5%. Pack it quickly to avoid moisture absorption, and you can get Finished no-cook noodles. The CT3 texture analyzer was used to test the 7 physical properties of the product, including hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness. According to the formula, the comprehensive score of the product was 6.03.

Example 3:

Collecting commercially available wheat flour through a 200-mesh sieve to obtain wheat flour; passing commercially available corn flour through a 200-mesh sieve or sifting, washing, drying, and crushing corn kernels with a moisture content lower than 14% to 200-mesh to obtain corn flour; The oats, barley, yellow rice, sorghum, and millet with a moisture content of less than 14% are respectively screened, washed, dried, and crushed to 200 meshes to obtain oat flour, barley flour, yellow rice flour, sorghum flour, and millet flour; Mung beans and broad beans with a water content lower than 14% are screened, washed, peeled, dried, and crushed to 200 mesh respectively to obtain mung bean powder and broad bean powder with a skin content of less than 1%; the components of the main ingredients and their The content is 45% of wheat flour and 13% of corn flour; the components and contents of auxiliary materials can be 8% of oat flour, 4% of barley flour, 6% of yellow rice flour, 2% of sorghum flour, 10% of millet flour, and 2% of red bean flour %, mung bean powder 5%, broad bean powder 5%. Weigh various main ingredients and auxiliary materials one by one, and place them in the powder mixer one by one. After fully stirring for 6 minutes, add 18% water of the total weight of the main ingredients and auxiliary materials to the powder mixer, and mix thoroughly for 12 minutes to prepare the blend Mix the powder and set aside. The segmental heating extrusion technology is adopted, the heating temperature of the inlet section of the extruder is set at 60°C, the heating temperature of the middle section of the extruder is set at 140°C, and the heating temperature of the outlet section of the extruder is set at 160°C. The speed of the main machine of the extruder is set at 700r/min; the feeding rate of the extruder is controlled within the range of 2200kg/h; a circular mold is installed at the outlet of the extruder to make the extruded product in a thin strip with a diameter of up to 3mm, and every 3m Hang to dry after cutting. After cutting the 3m strips to 20cm, dry the no-cook noodles with hot air drying method, the electronic automatic temperature control is 65°C, and the drying temperature time is 3.5 hours, until the water content is below 5%. Pack it quickly to avoid moisture absorption, and you can get it Finished no-cook noodles. The CT3 texture analyzer was used to test the 7 physical properties of the product, including hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness. According to the formula, the comprehensive score of the product was 9.37.

Example 4:

Collecting commercially available wheat flour through a 100-mesh sieve to obtain wheat flour; passing commercially available corn flour through a 300-mesh sieve or sieving, cleaning, drying, and crushing corn kernels with a moisture content lower than 14% to 300-mesh to obtain corn flour; Oats, barley, yellow rice, and millet with a moisture content of less than 14% are screened, washed, dried, and crushed to 100 mesh respectively to obtain oat flour, barley flour, yellow rice flour, and millet flour; 14% red beans and mung beans are screened, washed, peeled, dried, and crushed to 300 meshes to obtain red bean powder and mung bean powder with a skin content of less than 1%; the main ingredients and their contents are: wheat flour 46 %, corn flour 10%; each component of auxiliary material and its content can be, oat flour 15%, barley flour 3%, yellow rice flour 8%, millet flour 8%, red bean flour 8%, mung bean flour 2%. Weigh various main ingredients and auxiliary materials one by one, and place them in the powder mixer one by one. After fully stirring for 6 minutes, add water of 17% of the total weight of the main ingredients and auxiliary materials to the powder mixer, and mix thoroughly for 15 minutes to prepare the blend Mix the powder and set aside. The segmental heating extrusion technology is adopted, the heating temperature of the inlet section of the extruder is set at 65°C, the heating temperature of the middle section of the extruder is set at 130°C, and the heating temperature of the outlet section of the extruder is set at 160°C. The speed of the main machine of the extruder is set at 800r/min; the feeding rate of the extruder is controlled within the range of 1800kg/h; a circular mold is installed at the outlet of the extruder to make the extruded product in a thin strip with a diameter of up to 2mm, and every 4m Hang to dry after cutting. After cutting the 4m strips to 30cm, dry the no-cook noodles with hot air drying method, electronic automatic temperature control at 90°C, drying temperature for 1 hour, until the water content is below 5%, package quickly to avoid moisture absorption, and you can get Finished no-cook noodles. The CT3 texture analyzer was used to test the 7 physical properties of the product, including hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness. According to the formula, the comprehensive score of the product was 8.43.

Example 5:

Collecting commercially available wheat flour through a 300-mesh sieve to obtain wheat flour; passing commercially available corn flour through a 300-mesh sieve or sifting, washing, drying, and crushing corn kernels with a moisture content lower than 14% to 300-mesh to obtain corn flour; Oats, barley, yellow rice, and millet with a moisture content of less than 14% are screened, washed, dried, and crushed to 100 mesh respectively to obtain oat flour, barley flour, yellow rice flour, and millet flour; 14% red beans and mung beans are screened, washed, peeled, dried, and crushed to 300 meshes to obtain red bean powder and mung bean powder with a skin content of less than 1%; the main ingredients and their contents are: wheat flour 48 %, corn flour 12%; each component of auxiliary material and its content can be, oat flour 5%, barley flour 3%, yellow rice flour 10%, millet flour 10%, red bean flour 10%, mung bean flour 2%. Weigh various main ingredients and auxiliary materials one by one, and place them in the powder mixer one by one. After fully stirring for 6 minutes, add 15% water of the total weight of the main ingredients and auxiliary materials to the powder mixer, and mix thoroughly for 15 minutes to prepare the blend Mix the powder and set aside. The segmental heating and extrusion technology is adopted, the heating temperature of the inlet section of the extruder is set at 60°C, the heating temperature of the middle section of the extruder is set at 130°C, and the heating temperature of the outlet section of the extruder is set at 160°C. The speed of the main machine of the extruder is set at 800r/min; the feeding rate of the extruder is controlled within the range of 2100kg/h; a circular mold is installed at the outlet of the extruder to make the extruded product in a thin strip with a diameter of up to 3mm, and every 3m Hang to dry after cutting. After cutting the 3m strips to 30cm, dry the no-cook noodles with hot air drying method, the electronic automatic temperature control is 90°C, and the drying temperature is 1 hour until the water content is below 5%. Pack it quickly to avoid moisture absorption, and you can get it Finished no-cook noodles. The CT3 texture analyzer was used to test the 7 physical properties of the product, including hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness. According to the formula, the comprehensive score of the product was 6.86.

Embodiment 6:

Collecting commercially available wheat flour through a 300-mesh sieve to obtain wheat flour; passing commercially available corn flour through a 200-mesh sieve or sieving, cleaning, drying, and crushing corn kernels with a moisture content lower than 14% to 200-mesh to obtain corn flour; Oats, barley, yellow rice, and millet with a moisture content of less than 14% are screened, washed, dried, and crushed to 300 mesh respectively to obtain oat flour, barley flour, yellow rice flour, and millet flour; 14% red beans and mung beans are screened, washed, peeled, dried, and crushed to 300 meshes to obtain red bean powder and mung bean powder with a skin content of less than 1%; the main ingredients and their contents are: wheat flour 40 %, corn flour 12%; each component of auxiliary material and its content can be, oat flour 10%, barley flour 3%, yellow rice flour 10%, millet flour 10%, red bean flour 10%, mung bean flour 5%. Weigh various main ingredients and auxiliary materials one by one, and place them in the powder mixer one by one. After fully stirring for 6 minutes, add 25% of the total weight of the main ingredients and auxiliary materials into the powder mixer. Mix the powder and set aside. The segmental heating extrusion technology is adopted, the heating temperature of the inlet section of the extruder is set at 70°C, the heating temperature of the middle section of the extruder is set at 140°C, and the heating temperature of the outlet section of the extruder is set at 160°C. The speed of the main machine of the extruder is set at 800r/min; the feeding rate of the extruder is controlled within the range of 1000kg/h; a circular mold is installed at the outlet of the extruder to make the extruded product in a thin strip with a diameter of up to 3mm, and every 5m Hang to dry after cutting. After cutting the 5m strips to 30cm, dry the no-cook noodles with hot air drying method, electronic automatic temperature control at 80°C, drying temperature for 2 hours, until the water content is below 5%, package quickly to avoid moisture absorption, and you can get Finished no-cook noodles. The CT3 texture analyzer was used to test the 7 physical properties of the product, including hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness. According to the formula, the comprehensive score of the product was 5.84.

Embodiment 7:

Collecting commercially available wheat flour through a 100-mesh sieve to obtain wheat flour; passing commercially available corn flour through a 200-mesh sieve or sieving, cleaning, drying, and crushing corn kernels with a moisture content lower than 14% to 200-mesh to obtain corn flour; The oats, buckwheat, yellow rice, and sorghum with a moisture content of less than 14% are respectively screened, washed, dried, and crushed to 100 mesh to obtain oat flour, buckwheat flour, yellow rice flour, and sorghum flour; 14% of red beans and broad beans are screened, washed, peeled, dried, and crushed to 300 meshes to obtain red bean powder and broad bean powder with a skin content of less than 1%; the components and contents of the main ingredients are, wheat flour 45 %, corn flour 11%; each component of auxiliary material and its content can be, oat flour 12%, buckwheat flour 3%, yellow rice flour 8%, sorghum flour 8%, red bean flour 8%, broad bean flour 5%. Weigh various main ingredients and auxiliary materials one by one, and place them in the powder mixer one by one. After fully stirring for 6 minutes, add 25% water of the total weight of the main ingredients and auxiliary materials to the powder mixer, and mix thoroughly for 25 minutes to prepare the blend Mix the powder and set aside. The segmental heating extrusion technology is adopted, the heating temperature of the inlet section of the extruder is set at 60°C, the heating temperature of the middle section of the extruder is set at 140°C, and the heating temperature of the outlet section of the extruder is set at 180°C. The speed of the main machine of the extruder is set at 900r/min; the feeding rate of the extruder is controlled within the range of 1200kg/h; a circular mold is installed at the outlet of the extruder to make the extruded product in a thin strip with a diameter of up to 2mm, and every 3m Hang to dry after cutting. After cutting the 3m strips to 30cm, dry the non-cooking noodles with hot air drying method, electronic automatic temperature control at 80°C, drying temperature for 2 hours, until the water content is below 5%, pack quickly to avoid moisture absorption, and you can get Finished no-cook noodles. The CT3 texture analyzer was used to test the 7 physical properties of the product, including hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness. According to the formula, the comprehensive score of the product was 5.91.

Embodiment 8:

Collecting commercially available wheat flour through a 200-mesh sieve to obtain wheat flour; passing commercially available corn flour through a 300-mesh sieve or sifting, washing, drying, and crushing corn kernels with a moisture content lower than 14% to 300-mesh to obtain corn flour; The oats, buckwheat, yellow rice, and sorghum with a moisture content of less than 14% are respectively screened, washed, dried, and crushed to 100 mesh to obtain oat flour, buckwheat flour, yellow rice flour, and sorghum flour; 14% of red beans and broad beans are screened, washed, peeled, dried, and crushed to 300 meshes to obtain red bean powder and broad bean powder with a skin content of less than 1%; the main ingredients and their contents are: wheat flour 42 %, corn flour 13%; each component of auxiliary material and its content can be, oat flour 10%, buckwheat flour 5%, yellow rice flour 8%, sorghum flour 9%, red bean flour 8%, broad bean flour 5%. Weigh various main ingredients and auxiliary materials one by one, and place them in the powder mixer one by one. After fully stirring for 5 minutes, add water of 23% of the total weight of the main ingredients and auxiliary materials to the powder mixer, and mix thoroughly for 20 minutes to prepare the blend Mix the powder and set aside. The segmental heating extrusion technology is adopted, the heating temperature of the inlet section of the extruder is set at 65°C, the heating temperature of the middle section of the extruder is set at 150°C, and the heating temperature of the outlet section of the extruder is set at 180°C. The speed of the main machine of the extruder is set at 1000r/min; the feeding rate of the extruder is controlled within the range of 1100kg/h; a circular mold is installed at the outlet of the extruder to make the extruded product in a thin strip with a diameter of up to 2mm, and every 4m Hang to dry after cutting. After cutting the 4m strips to 30cm, dry the no-cook noodles with hot air drying method, the electronic automatic temperature control is 80°C, and the drying temperature time is 2 hours, until the water content is below 5%. Pack it quickly to avoid moisture absorption, and you can get Finished no-cook noodles. The CT3 texture analyzer was used to test the 7 physical properties of the product, including hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness. According to the formula, the comprehensive score of the product was 6.03.

Embodiment 9:

Collecting commercially available wheat flour through a 300-mesh sieve to obtain wheat flour; passing commercially available corn flour through a 300-mesh sieve or sifting, washing, drying, and crushing corn kernels with a moisture content lower than 14% to 300-mesh to obtain corn flour; The oats, buckwheat, yellow rice, and sorghum with a moisture content of less than 14% are respectively screened, washed, dried, and crushed to 100 mesh to obtain oat flour, buckwheat flour, yellow rice flour, and sorghum flour; 14% of red beans and broad beans are screened, washed, peeled, dried, and crushed to 300 meshes to obtain red bean powder and broad bean powder with a skin content of less than 1%; the main ingredients and their contents are: wheat flour 40 %, corn flour 12%; each component of auxiliary material and its content can be, oat flour 8%, buckwheat flour 5%, yellow rice flour 10%, sorghum flour 10%, red bean flour 10%, broad bean flour 5%. Weigh various main ingredients and auxiliary materials one by one, and place them in the powder mixer one by one. After fully stirring for 8 minutes, add 18% water of the total weight of the main ingredients and auxiliary materials to the powder mixer, and stir fully for 20 minutes to prepare the blend Mix the powder and set aside. The segmental heating extrusion technology is adopted, the heating temperature of the inlet section of the extruder is set at 65°C, the heating temperature of the middle section of the extruder is set at 160°C, and the heating temperature of the outlet section of the extruder is set at 185°C. The speed of the main machine of the extruder is set at 1400r/min; the feeding rate of the extruder is controlled within the range of 1300kg/h; a circular mold is installed at the exit of the extruder to make the extruded product in a thin strip with a diameter of up to 2mm, and every 2m Hang to dry after cutting. After cutting the 2m strips to 30cm, dry the no-cook noodles with hot air drying method, electronic automatic temperature control at 70°C, drying temperature for 3 hours, until the water content is below 5%, package quickly to avoid moisture absorption, and you can get Finished no-cook noodles. The CT3 texture analyzer was used to test the 7 physical properties of the product, including hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness. According to the formula, the comprehensive score of the product was 8.21.

Example 10:

Collecting commercially available wheat flour through a 200-mesh sieve to obtain wheat flour; passing commercially available corn flour through a 300-mesh sieve or sifting, washing, drying, and crushing corn kernels with a moisture content lower than 14% to 300-mesh to obtain corn flour; Buckwheat, barley, yellow rice, and sorghum with a moisture content of less than 14% are respectively screened, washed, dried, and crushed to 200 mesh to obtain buckwheat flour, barley flour, sorghum flour, and millet flour; 14% of broad beans and mung beans are respectively screened, washed, peeled, dried, and crushed to 300 meshes to obtain broad bean flour and mung bean flour with a skin content of less than 1%; the components and contents of the main ingredients are, wheat flour 40 %, corn flour 13%; each component of auxiliary material and its content can be, buckwheat flour 5%, barley flour 8%, sorghum flour 10%, millet flour 10%, broad bean flour 10%, mung bean flour 4%. Weigh various main ingredients and auxiliary materials one by one, and place them in the powder mixer one by one. After fully stirring for 10 minutes, add 20% water of the total weight of the main ingredients and auxiliary materials to the powder mixer, and mix thoroughly for 5 minutes to prepare the blend Mix the powder and set aside. The segmental heating and extrusion technology is adopted, the heating temperature of the inlet section of the extruder is set at 50°C, the heating temperature of the middle section of the extruder is set at 150°C, and the heating temperature of the outlet section of the extruder is set at 185°C. The speed of the main machine of the extruder is set at 1300r/min; the feeding rate of the extruder is controlled within the range of 1400kg/h; a circular mold is installed at the outlet of the extruder to make the extruded product in a thin strip with a diameter of up to 2mm, and every 3m Hang to dry after cutting. After cutting the 3m strips to 22cm, dry the no-cook noodles with hot air drying method, the electronic automatic temperature control is 75°C, and the drying temperature time is 2.5 hours, until the water content is below 5%, and it is packaged quickly to avoid moisture absorption, and the product can be obtained Finished no-cook noodles. The CT3 texture analyzer was used to test the 7 physical properties of the product, including hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness. According to the formula, the comprehensive score of the product was 7.33.

Example 11:

Collecting commercially available wheat flour through a 100-mesh sieve to obtain wheat flour; passing commercially available corn flour through a 200-mesh sieve or sieving, cleaning, drying, and crushing corn kernels with a moisture content lower than 14% to 200-mesh to obtain corn flour; Buckwheat, barley, yellow rice, and sorghum with a moisture content of less than 14% are respectively screened, washed, dried, and crushed to 200 mesh to obtain buckwheat flour, barley flour, sorghum flour, and millet flour; 14% of broad beans and mung beans are respectively screened, washed, peeled, dried, and crushed to 300 meshes to obtain broad bean flour and mung bean flour with a skin content of less than 1%; the components and contents of the main ingredients are, wheat flour 42 %, corn flour 13%; each component of auxiliary material and its content can be, buckwheat flour 8%, barley flour 5%, sorghum flour 10%, millet flour 9%, broad bean flour 8%, mung bean flour 5%. Weigh various main ingredients and auxiliary materials one by one, and place them in the powder mixer one by one. After fully stirring for 8 minutes, add 18% water of the total weight of the main ingredients and auxiliary materials to the powder mixer, and mix thoroughly for 5 minutes to prepare the blend Mix the powder and set aside. The segmental heating extrusion technology is adopted, the heating temperature of the inlet section of the extruder is set at 50°C, the heating temperature of the middle section of the extruder is set at 150°C, and the heating temperature of the outlet section of the extruder is set at 190°C. The speed of the main machine of the extruder is set at 1500r/min; the feeding rate of the extruder is controlled within the range of 1400kg/h; a circular mold is installed at the outlet of the extruder to make the extruded product in a thin strip with a diameter of up to 2mm, and every 3m Hang to dry after cutting. After cutting the 3m strips to 22cm, dry the no-cook noodles with hot air drying method, the electronic automatic temperature control is 65°C, and the drying temperature time is 3.5 hours, until the water content is below 5%, and it is packaged quickly to avoid moisture absorption, and the product can be obtained Finished no-cook noodles. The CT3 texture analyzer was used to test the seven physical properties of the product, including hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness. According to the formula, the comprehensive score of the product was 9.09.

Example 12:

Collecting commercially available wheat flour through a 300-mesh sieve to obtain wheat flour; passing commercially available corn flour through a 200-mesh sieve or sieving, cleaning, drying, and crushing corn kernels with a moisture content lower than 14% to 200-mesh to obtain corn flour; Buckwheat, barley, yellow rice, and sorghum with a moisture content of less than 14% are respectively screened, washed, dried, and crushed to 200 mesh to obtain buckwheat flour, barley flour, sorghum flour, and millet flour; 14% of broad beans and mung beans are respectively screened, washed, peeled, dried and crushed to 300 meshes to obtain broad bean flour and mung bean flour with a skin content of less than 1%; the main ingredients and their contents are, wheat flour 44 %, corn flour 13%; each component of auxiliary material and its content can be, buckwheat flour 5%, barley flour 8%, sorghum flour 8%, millet flour 9%, broad bean flour 8%, mung bean flour 5%. Weigh various main ingredients and auxiliary materials one by one, and place them in the powder mixer one by one. After fully stirring for 8 minutes, add 25% of the total weight of the main ingredients and auxiliary materials into the powder mixer. Mix the powder and set aside. The segmental heating extrusion technology is adopted, the heating temperature of the inlet section of the extruder is set at 45°C, the heating temperature of the middle section of the extruder is set at 160°C, and the heating temperature of the outlet section of the extruder is set at 190°C. The speed of the main machine of the extruder is set at 1300r/min; the feeding rate of the extruder is controlled within the range of 1300kg/h; a circular mold is installed at the outlet of the extruder to make the extruded product in a thin strip with a diameter of up to 2mm, and every 4m Hang to dry after cutting. After cutting the 4m strips to 24cm, dry the no-cook noodles with hot air drying method, the electronic automatic temperature control is 90°C, and the drying temperature time is 1 hour, until the water content is below 5%. Pack it quickly to avoid moisture absorption, and you can get it Finished no-cook noodles. The CT3 texture analyzer was used to test the 7 physical properties of the product, including hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness. According to the formula, the comprehensive score of the product was 5.89.

Example 13:

Collecting commercially available wheat flour through a 300-mesh sieve to obtain wheat flour; passing commercially available corn flour through a 200-mesh sieve or sieving, cleaning, drying, and crushing corn kernels with a moisture content lower than 14% to 200-mesh to obtain corn flour; Buckwheat and sorghum with a moisture content lower than 14% are screened, washed, dried, and crushed to 200 meshes respectively to obtain buckwheat flour and sorghum flour; mung beans with a moisture content lower than 14% are screened, washed, and Peeling, drying, and crushing to 300 meshes to obtain mung bean flour with a skin content of less than 1%; the components and contents of the main ingredients are 40% wheat flour and 10% corn flour; the components and contents of auxiliary materials can be , buckwheat flour 15%, sorghum flour 15%, mung bean flour 20%. Weigh various main ingredients and auxiliary materials one by one, and place them in the powder mixer one by one. After fully stirring for 8 minutes, add 20% water of the total weight of the main ingredients and auxiliary materials to the powder mixer, and mix thoroughly for 10 minutes. Mix the powder and set aside. The segmental heating extrusion technology is adopted, the heating temperature of the inlet section of the extruder is set at 55°C, the heating temperature of the middle section of the extruder is set at 155°C, and the heating temperature of the outlet section of the extruder is set at 170°C. The speed of the main machine of the extruder is set at 1200r/min; the feeding rate of the extruder is controlled within the range of 1400kg/h; a circular mold is installed at the exit of the extruder to make the extruded product in a thin strip with a diameter of up to 3mm, and every 4m Hang to dry after cutting. After cutting the 4m strips to 25cm, dry the no-cook noodles with hot air drying method, the electronic automatic temperature control is 80°C, and the drying temperature is 2 hours until the water content is below 5%. Pack it quickly to avoid moisture absorption, and you can get it Finished no-cook noodles. The CT3 texture analyzer was used to test the seven physical properties of the product, including hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness. According to the formula, the comprehensive score of the product was 9.13.

Example 14:

Collecting commercially available wheat flour through a 100-mesh sieve to obtain wheat flour; passing commercially available corn flour through a 300-mesh sieve or sieving, cleaning, drying, and crushing corn kernels with a moisture content lower than 14% to 300-mesh to obtain corn flour; Barley and yellow rice with a water content lower than 14% are screened, washed, dried, and crushed to 200 meshes respectively to obtain barley flour and yellow rice flour; broad beans with a water content lower than 14% are screened, washed, and Peeling, drying, and crushing to 300 meshes to obtain broad bean flour with a skin content of less than 1%; the components and contents of the main ingredients are 42% wheat flour and 12% corn flour; the components and contents of the auxiliary materials can be , barley flour 20%, yellow rice flour 16%, broad bean flour 10%. Weigh various main ingredients and auxiliary materials one by one, and place them in the powder mixer one by one. After fully stirring for 7 minutes, add 16% water of the total weight of the main ingredients and auxiliary materials to the powder mixer, and mix thoroughly for 12 minutes to prepare the blend Mix the powder and set aside. The segmental heating extrusion technology is adopted, the heating temperature of the inlet section of the extruder is set at 65°C, the heating temperature of the middle section of the extruder is set at 165°C, and the heating temperature of the outlet section of the extruder is set at 160°C. The speed of the main machine of the extruder is set at 900r/min; the feeding rate of the extruder is controlled within the range of 1500kg/h; a circular mold is installed at the outlet of the extruder to make the extruded product in a thin strip with a diameter of up to 2mm, and every 3m Hang to dry after cutting. After cutting the 3m strips to 21cm, dry the no-cook noodles with hot air drying method, the electronic automatic temperature control is 85°C, and the drying temperature time is 1.5 hours, until the water content is below 5%. Pack it quickly to avoid moisture absorption, and you can get it Finished no-cook noodles. The CT3 texture analyzer was used to test the seven physical properties of the product, including hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness. According to the formula, the comprehensive score of the product was 6.33.

Example 15:

Collecting commercially available wheat flour through a 100-mesh sieve to obtain wheat flour; passing commercially available corn flour through a 200-mesh sieve or sieving, cleaning, drying, and crushing corn kernels with a moisture content lower than 14% to 200-mesh to obtain corn flour; Oats and millet with a moisture content lower than 14% are screened, washed, dried, and crushed to 200 meshes to obtain oat flour and millet flour; red beans with a moisture content lower than 14% are screened, washed, and Peeling, drying, and crushing to 300 meshes to obtain red bean flour with a skin content of less than 1%; the components and contents of the main ingredients are 40% wheat flour and 11% corn flour; the components and contents of the auxiliary materials can be , oat flour 18%, millet flour 18%, red bean flour 13%. Weigh various main ingredients and auxiliary materials one by one, and place them in the powder mixer one by one. After fully stirring for 9 minutes, add water of 24% of the total weight of the main ingredients and auxiliary materials to the powder mixer, and mix thoroughly for 20 minutes to prepare the blend Mix the powder and set aside. The segmental heating extrusion technology is adopted, the heating temperature of the inlet section of the extruder is set at 60°C, the heating temperature of the middle section of the extruder is set at 140°C, and the heating temperature of the outlet section of the extruder is set at 160°C. The main engine speed of the extruder is set at 1000r/min; the feeding rate of the extruder is controlled within the range of 1600kg/h; a circular mold is installed at the outlet of the extruder to make the extruded product in a thin strip with a diameter of up to 1mm, and every 5m Hang to dry after cutting. After cutting the 5m strips to 18cm, dry the no-cook noodles with hot air drying method, the electronic automatic temperature control is 90°C, and the drying temperature is 1 hour until the water content is below 5%. Pack it quickly to avoid moisture absorption, and you can get it Finished no-cook noodles. The CT3 texture analyzer was used to test the 7 physical properties of the product, including hardness, viscosity, recovery, cohesion, elasticity, adhesiveness, and chewiness. According to the formula, the comprehensive score of the product was 6.08.

Claims (12)

1. the assorted beans of veteran form series coarse cereals exempt to boil face; Component comprises wheat flour, corn flour; It is characterized in that; Component also has a kind or several kinds in oatmeal, buckwheat, the pearling cone meal, or with glutinous millet powder, sorghum flour, millet powder in a kind or several kinds, or with red bean powder, broad bean powder, mung bean flour in a kind or several kinds; Described wheat flour is commercially available flour; Described corn flour is commercially available corn flour, perhaps by moisture content be lower than 14% iblet through screening, clean, decortication goes navel, oven dry, pulverizing to obtain; Described oatmeal, buckwheat, pearling cone meal, glutinous millet powder, sorghum flour, millet powder are successively moisture content to be lower than 14% oat, buckwheat, barley, glutinous millet, Chinese sorghum, millet, obtain through screening, cleaning, oven dry, pulverizing respectively; Described red bean powder, powder, mung bean flour are successively moisture content to be lower than 14% red bean, broad bean, mung bean, and warp screening respectively, cleaning, decortication, oven dry, pulverizing obtain; The assorted beans of veteran form series coarse cereals exempt to boil that major ingredient with the auxiliary material proportion does in the face, major ingredient and auxiliary material interpolation toatl proportion and be 100%, and major ingredient accounts for 50～70% of gross weight, and auxiliary material accounts for 30～50% of gross weight; Each component of major ingredient and content thereof are wheat flour 40～55%, corn flour 10～15%; Each component of auxiliary material and content thereof can for, oatmeal 0～10%, buckwheat 0～5%, pearling cone meal 0～5%, glutinous millet powder 0～5%, sorghum flour 0～5%, millet powder 0～10%, red bean powder 0～5%, broad bean powder 0～5%, mung bean flour 0～5%; Perhaps each component of auxiliary material and content thereof do, oatmeal 0～15%, pearling cone meal 0～5%, glutinous millet powder 0～10%, millet powder 0～10%, red bean powder 0～10%, mung bean flour 0～5%; Perhaps each component of auxiliary material and content thereof do, oatmeal 0～15%, buckwheat 0～5%, glutinous millet powder 0～10%, sorghum flour 0～10%, red bean powder 0～10%, broad bean powder 0～5%; Perhaps each component of auxiliary material and content thereof do, buckwheat 0～15%, pearling cone meal 0～5%, sorghum flour 0～10%, millet powder 0～10%, broad bean powder 0～10%, mung bean flour 0～5%; Perhaps each component of auxiliary material and content thereof do, in oatmeal, buckwheat, the pearling cone meal any one 0～20%, or with glutinous millet powder, sorghum flour, millet powder in any one 0～20%, or with red bean powder, broad bean powder, mung bean flour in any one 0～20%.

2. the assorted beans of veteran form series coarse cereals are exempted from the preparation method of the face that boils; It is characterized in that; With wheat flour, corn flour or iblet is major ingredient; With a kind in oat, buckwheat, barley, glutinous millet, Chinese sorghum, millet, red bean, broad bean, the mung bean or several kinds be auxiliary material, make through the technical process of the preliminary treatment of main ingredient, allotment mixing, extrusion, moulding oven dry;

1) described main ingredient preliminary treatment comprises that commercially available wheat flour is crossed the collection of 100～300 mesh obtains wheat flour; Commercially available corn flour crossed 100～300 mesh or be lower than 14% iblet by moisture content make corn flour through screening, clean, dry, be crushed to 100～300 orders; Successively moisture content is lower than 14% oat, buckwheat, barley, glutinous millet, Chinese sorghum, millet, makes oatmeal, buckwheat, pearling cone meal, glutinous millet powder, sorghum flour, millet powder through screening, clean, dry, be crushed to 100～300 orders respectively; Successively moisture content is lower than 14% red bean, broad bean, mung bean, makes and contain the skin amount and be lower than 1% red bean powder, broad bean powder, mung bean flour through screening, clean, peel, dry, be crushed to 100～300 orders respectively;

2) described allotment mixes, be according to allotment ratio major ingredient with auxiliary material interpolation toatl proportion be 100%, major ingredient accounts for 50～70% of gross weight, its each component and content thereof are wheat flour 40～55%, corn flour 10～15%; Auxiliary material accounts for 30～50% of gross weight; Its each component and content thereof can for; Oatmeal 0～10%, buckwheat 0～5%, pearling cone meal 0～5%, glutinous millet powder 0～5%, sorghum flour 0～5%, millet powder 0～10%, red bean powder 0～5%, broad bean powder 0～5%, mung bean flour 0～5%; Perhaps each component of auxiliary material and content thereof do, oatmeal 0～15%, pearling cone meal 0～5%, glutinous millet powder 0～10%, millet powder 0～10%, red bean powder 0～10%, mung bean flour 0～5%; Perhaps each component of auxiliary material and content thereof do, oatmeal 0～15%, buckwheat 0～5%, glutinous millet powder 0～10%, sorghum flour 0～10%, red bean powder 0～10%, broad bean powder 0～5%; Perhaps each component of auxiliary material and content thereof do, buckwheat 0～15%, pearling cone meal 0～5%, sorghum flour 0～10%, millet powder 0～10%, broad bean powder 0～10%, mung bean flour 0～5%; Perhaps each component of auxiliary material and content thereof do, in oatmeal, buckwheat, the pearling cone meal any one 0～20%, or with glutinous millet powder, sorghum flour, millet powder in any one 0～20%, or with red bean powder, broad bean powder, mung bean flour in any one 0～20%; Take by weighing various major ingredients and auxiliary material successively, and be positioned over one by one in the mixer, fully stir 2～10min after, in mixer, add 15～25% water of major ingredient and auxiliary material gross weight again, make the allotment mixed powder after fully stirring 5～25min, subsequent use;

3) described extrusion; Be to allocate mixed powder to send into twin-screw Bulking Machine and carry out segmentation heating extrusion; Bulking machine inducer heating-up temperature is set at 45～70 ℃; Bulking machine interlude heating-up temperature is set at 120～160 ℃, and bulking machine outlet section heating-up temperature is set at 140～190 ℃; The bulking machine engine speed is set at 500～1500r/min; The feed rate of bulking machine is controlled in 1000～2500kg/h scope; The designing mould exempt from cooking noodle is installed in the bulking machine exit, and to make its expanded extruded material diameter be 1～3mm slice, and per 2～5m cuts off the back and hangs and dries in the air;

4) described moulding oven dry, be with 2～5m is rectangular be cut to 20～30cm after, adopt the heated-air drying mode to dry and exempt to boil face; Temperature automatically controlled 60～90 ℃ of electronics, 1～4 hour baking temperature time is below its water content to 5%; Packing is avoided the moisture absorption rapidly, can obtain to exempt to boil the face finished product.Adopt hardness, viscosity, recovery, cohesion, elasticity, deadlocked property, 7 physical indexs of chewiness of CT3 matter structure appearance testing product, according to the comprehensive grading of formula counting yield.

3. according to the described wheat flour of claim 1～2, corn flour, oatmeal, buckwheat, pearling cone meal, glutinous millet powder, sorghum flour, millet powder, red bean powder, broad bean powder, mung bean flour; It is characterized in that; Every kind of powder can use after all must filtering through 100～300 mesh, otherwise can badly influence the pliability after the mouthfeel of exempting to boil the face product, texture, the rehydration.

4. according to the described corn flour of claim 1～2, it is characterized in that, can select commercially available corn flour for use, also can by moisture content be lower than 14% iblet through screening, clean, decortication goes navel, oven dry, pulverizing to obtain.

5. according to the described oatmeal of claim 1～2, buckwheat, pearling cone meal, glutinous millet powder, sorghum flour, millet powder; It is characterized in that, with moisture content be lower than 14% oat, buckwheat, barley, glutinous millet, Chinese sorghum, millet through screening, clean, oven dry, pulverize and obtain.

6. according to the described red bean powder of claim 1～2, broad bean powder, mung bean flour; It is characterized in that; Respectively with moisture content be lower than 14% red bean, broad bean, mung bean successively through screening, clean, decortication, oven dry, pulverize and obtain, and contain the skin amount in the red bean powder, broad bean powder, mung bean flour and all will be lower than 1%.

7. exempt from the component of the face that boils according to the assorted beans of the described veteran form series of claim 1～2 coarse cereals; It is characterized in that; Component comprises wheat flour, corn flour, or with oatmeal, buckwheat, pearling cone meal in a kind or several kinds; Or with glutinous millet powder, sorghum flour, millet powder in a kind or several kinds, or with red bean powder, broad bean powder, mung bean flour in a kind or several kinds of components.

8. described allotment mixes according to claim 1～2, it is characterized in that, major ingredient and auxiliary material add toatl proportion and be 100%, and major ingredient accounts for 50～70% of gross weight, and auxiliary material accounts for 30～50% of gross weight.

9. described allotment mixes according to the described allotment mixing of claim 1～2, the described component of claim 7 and claim 8, it is characterized in that each component of major ingredient and content thereof are wheat flour 40～55%, corn flour 10～15%; Each component of auxiliary material and content thereof can for, oatmeal 0～10%, buckwheat 0～5%, pearling cone meal 0～5%, glutinous millet powder 0～5%, sorghum flour 0～5%, millet powder 0～10%, red bean powder 0～5%, broad bean powder 0～5%, mung bean flour 0～5%; Perhaps each component of auxiliary material and content thereof do, oatmeal 0～15%, pearling cone meal 0～5%, glutinous millet powder 0～10%, millet powder 0～10%, red bean powder 0～10%, mung bean flour 0～5%; Perhaps each component of auxiliary material and content thereof do, oatmeal 0～15%, buckwheat 0～5%, glutinous millet powder 0～10%, sorghum flour 0～10%, red bean powder 0～10%, broad bean powder 0～5%; Perhaps each component of auxiliary material and content thereof do, buckwheat 0～15%, pearling cone meal 0～5%, sorghum flour 0～10%, millet powder 0～10%, broad bean powder 0～10%, mung bean flour 0～5%; Perhaps each component of auxiliary material and content thereof do, in oatmeal, buckwheat, the pearling cone meal any one 0～20%, or with glutinous millet powder, sorghum flour, millet powder in any one 0～20%, or with red bean powder, broad bean powder, mung bean flour in any one 0～20%.

10. extrusion according to claim 2; It is characterized in that adopt segmentation heating extruding and puffing technology, bulking machine inducer heating-up temperature is set at 45～70 ℃; Bulking machine interlude heating-up temperature is set at 120～160 ℃, and bulking machine outlet section heating-up temperature is set at 140～190 ℃.

11. extrusion according to claim 2 is characterized in that, the bulking machine engine speed is set at 500～1500r/min; The feed rate of bulking machine is controlled in 1000～2500kg/h scope; Circular die is installed in the bulking machine exit, makes its expanded extrudate be the fine strip shape diameter and can reach 1～3mm.

12. moulding according to claim 2 oven dry is characterized in that, be with 2～5m is rectangular be cut to 20～30cm after; Adopt the heated-air drying mode to dry and exempt to boil face; Temperature automatically controlled 60～90 ℃ of electronics, 1～4 hour baking temperature time is below its water content to 5%; Packing is avoided the moisture absorption rapidly, can obtain to exempt to boil the face finished product.Adopt hardness, viscosity, recovery, cohesion, elasticity, deadlocked property, 7 physical indexs of chewiness of CT3 matter structure appearance testing product, according to the comprehensive grading of formula counting yield.