CN103947939A - Millet-flavor noodle - Google Patents

Abstract

The invention discloses millet-flavored dried noodles and relates to the field of food processing. The method of the present invention comprises the following steps: (1) preparation and mixing of raw materials; (2) dough mixing; (3) ripening; (4) tabletting; (5) drying; the raw material formula is 200g of millet flour, 2400g of water, 8000g, salt 120g, sodium alginate 40g. The present invention greatly improves the nutritional value of millet noodles, and also makes the noodles rich in millet fragrance. Sodium alginate makes the millet noodles more tough, not only greatly reduces the breaking rate of noodles, but also makes the noodles resistant to chewing and has a smooth taste exquisite.

Description

Millet Flavored Noodles

technical field

The invention relates to the field of food processing, in particular to a kind of millet-flavored dried noodles.

Background technique

Vermicelli is one of the popular pasta because of its convenient eating and easy storage. The vermicelli on the market of our country is all made with wheat flour basically or is made with wheat flour as main raw material. Along with the raising of people's living standard, people's health consciousness is strengthened gradually, and common noodle nutrition, local flavor are relatively single, can't satisfy people's growing needs to aspects such as food nutrition, health, local flavor.

Millet is rich in nutrition, contains a variety of vitamins, proteins, fats, sugars and minerals, and has its unique fragrance. At present, there are various types of food made from flour on the market, and the manufacturing process is relatively mature. However, due to the high sugar content in flour, for patients with diabetes or who are prohibited from taking in high sugar, eating too much is harmful to health. Therefore, for millet, which can promote the peristalsis of large intestine dietary fiber, has the effect of preventing cancer and cardiovascular disease, and can lower blood sugar in diabetic patients, it is more favored by some patients and middle-aged and elderly people.

There are not many types of food made from millet in the market. Because the protein content in millet is low, it is difficult to stretch when making pasta products, so millet noodles or millet flavor noodles have not yet come out.

Contents of the invention

The purpose of the present invention is to provide a kind of millet-flavored dried noodles, which can enrich people's food choices, eat millet while eating dried noodles, and satisfy people's needs for various nutrition.

The technical scheme of the present invention is as follows: a millet-flavored dried noodle, which is prepared through the following steps:

(1) Preparation and mixing of raw materials; weigh a certain amount of wheat flour and millet flour and put them into the dough mixer, and mix them evenly;

(2) Knead the dough; weigh a certain amount of salt, sodium alginate and water, stir and dissolve the salt and sodium alginate into the water, then slowly pour it into the dough mixer while stirring, and stir for 5-15 minutes; to form a dry Evenly wet, uniform particle size, loose and small-grained dough embryos in the shape of loose bean curd residue;

(3) Ripening; place (2) the neutralized noodles for 10-15 minutes to further mature the dough, distribute the water evenly, and fully form gluten;

(4) Sheeting: Roll the matured dough to form a dense, sticky, uniform thickness, flat and smooth noodle strip. After 6 to 8 times of multi-pass rolling, roll it into a thickness of 2 mm and Noodles with a certain toughness, and then cut into noodles with a thickness of 2 mm;

(5) Drying: hang the cut noodles indoors to dry, the indoor temperature is 50°C, the relative humidity is 70-80%, and the drying time is 4 hours;

In step (2), millet flour is 200 g, water is 2400 g, flour is 8000 g, salt is 120 g, and sodium alginate is 40 g.

The present invention greatly improves the nutritional value of millet noodles, and also makes the noodles rich in millet fragrance. Sodium alginate makes the millet noodles more tough, not only greatly reduces the breaking rate of noodles, but also makes the noodles resistant to chewing and has a smooth taste exquisite.

Detailed ways

The present invention will be described in detail below in conjunction with specific embodiments.

A millet-flavored dried noodle, which is prepared through the following steps:

(1) Prepare raw materials: wheat special one powder; commercially available millet flour.

(2) The formula is as follows: 8 kg of raw wheat flour, 200 g of millet flour, 40 g of emulsifier sodium alginate, 120 g of edible salt as a quality improver, and 2.4 kg of water.

(3) Production method:

Step 1: Put wheat flour and millet flour in a dough mixer and mix evenly;

Step 2: Put the salt and sodium alginate in water and stir to mix, then slowly pour into the dough mixer and knead the dough while stirring, and stir for 5-15 minutes; form a loose dough with uniform dryness and wetness, uniform particle size, and the shape of loose bean curd residue. Small-grain dough embryos;

Step 3: Place the reconciled noodles for 10-15 minutes to further mature the dough, distribute the water evenly, and fully form gluten;

Step 4: Roll the matured dough to form a dense, cohesive, uniform thickness, flat and smooth noodle strip. After 6 to 8 times of multi-rolling, roll it into a thickness of 2 mm and a certain toughness noodle strips, then cut into noodles with a thickness of 2 mm;

Step 5: Hang the cut noodles to dry indoors, the indoor temperature is 50°C, the relative humidity is 70-80%, and the drying time is 4 hours.

Claims (1)

1. a kind of millet flavor vermicelli, it is characterized in that this vermicelli is made by following steps: (1) Preparation and mixing of raw materials; weigh a certain amount of wheat flour and millet flour and put them into the dough mixer, and mix them evenly; (2) Knead the dough; weigh a certain amount of salt, sodium alginate and water, stir and dissolve the salt and sodium alginate into the water, then slowly pour it into the dough mixer while stirring, and stir for 5-15 minutes; to form a dry Evenly wet, uniform particle size, loose and small-grained dough embryos in the shape of loose bean curd residue; (3) Ripening; place (2) the neutralized noodles for 10-15 minutes to further mature the dough, distribute the water evenly, and fully form gluten; (4) Sheeting: Roll the matured dough to form a dense, sticky, uniform thickness, flat and smooth noodle strip. After 6 to 8 times of multi-pass rolling, roll it into a thickness of 2 mm and Noodles with a certain toughness, and then cut into noodles with a thickness of 2 mm; (5) Drying: hang the cut noodles indoors to dry, the indoor temperature is 50°C, the relative humidity is 70-80%, and the drying time is 4 hours; In step (2), millet flour is 200 g, water is 2400 g, flour is 8000 g, salt is 120 g, and sodium alginate is 40 g.