CN1582722A

CN1582722A - Nutrient boil-resistant noodles made of cereals

Info

Publication number: CN1582722A
Application number: CNA2004100242350A
Authority: CN
Inventors: 颜世恩
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-06-04
Filing date: 2004-06-04
Publication date: 2005-02-23

Abstract

A high-toughness nutritive noodle suitable for the patients of hypertension and cerebral arteriosclerosis is prepared from wheat flour, rich flour, millet flour, sorghum grain powder, corn powder, starch, sodium alginate solution and water.

Description

The anti-compound nutritional noodles that boil of five cereals elasticity chewiness

The present invention is subordinate to the field of food category, is a kind of rice, millet, jowar, corn and wheat class anti-cooking noodle of five cereals elasticity chewiness of abundant hybrid process in proportion that collects strictly speaking.

We know that the noodles that eaten in the society all are to use wheat flour to process at present.Except that being rich in albumen and starch,, cause a lot of nutrient loss owing to remove wheat bran in its production process; And the corn noodles that the corn noodles machine that passes through the invention of Shandong Zibo spark technical school is produced, owing to need to remove maize peel and embryo in the production technology, used in fact raw material is exactly the pyrenoid in the corn, since the corn nourishment trace element more than 60% all in skin and embryo, so these noodles do not possess the corn nourishment noodles; Rice is not cooked noodles basically because its fineness is pulverized difficulty; The German millet nutrition composition is higher, but owing to very easily decompose behind its flour water breakthrough, can not do noodles; And fibre composition is higher in the Chinese sorghum flour, and the difficulty of making noodles is also bigger, so utilize the compound noodles of doing of five cereals also not have at present.

Purpose of the present invention: provide a kind of corn, millet, Chinese sorghum, contained nutritive peculiarity of rice of making full use of, adopt wheat flour to carry out compound producing than the comprehensive more compound nutritional noodles of wheat noodles nutrition.

The present invention is achieved in that and utilizes wheat class, corn, rice, millet, Chinese sorghum flour need contain which kind of nutritional labeling according to production noodles, then makes up for main consumption with it.It is higher to contain protein content as need, is primary raw material with wheat, millet flour then, and other flour component adds in a small amount; As to be rich in crude fibre then be that primary raw material cooperates corn-rice flour with the Chinese sorghum; Be rich in various nutrition as production, the various flour of then average interpolation.For guarantee that various flour evenly distribute in noodles, and the dispersion situation does not appear, then in flour, add partial starch, various flour are held the bag maintenance, use starch to make dispersed flour and be stained with that to close maintenance be a feature of the present invention to utilize the starch imbibition characteristic of being heated.Because after the starch imbibition, can increase degree of lubrication, discharge so more help noodles production.For making noodles form bigger elasticity toughness in producing, so add a small amount of Na-alginate when adding water after various flour quantity are quantitative, its consumption is controlled in 1.5 ‰.Employed various kinds flour is full price processing flour.

The noodles that use the present invention to produce: the noodles color that is rich in protein is little yellow; Being rich in coarse-fibred noodles is pale brown look; The noodles that are rich in various compositions are sundown.

Below in conjunction with the prescription and example the present invention will be described:

The present invention adjusts before synthetic for it according to the five cereals flour raw material, produces the higher noodles of protein content, produces and is rich in the crude fibre noodles; Produce and adapt to diabetes patient's noodles; Produce and adapt to hypertension, cerebral arteriovenous malformation noodles and be rich in the compound noodles of various nutritions; Each raw material proportion in production noodles is: wheat flour 10～40%, rice and wheat flour 5～10%, millet flour 5～20%, Chinese sorghum flour 5～75%, corn flour 10～70%, adapted starch 10～30%.The five cereals flour raw material is joined the foot back and is added 1.5 ‰ with interior Na-alginate lysate, then with the water that adds the flour material equivalent weight flour material is synthesized and sticks with paste dress, sends into five cereals chewiness flour stranding machine, then produces five cereals compound nutritional noodles.According to above five cereals flour compositely proportional, organize following factory formula:

Prescription one, the anti-compound nutritional noodles that boil of albumen higher elasticity chewiness: 40 jin in wheat class flour accounts for 40%; 15 jin of millet flours account for 15%; 10 jin of corn flours account for 10%; 10 jin of rice and wheat flours account for 10%; 5 jin in Chinese sorghum flour accounts for 5%; 20 jin of starch account for 20%; Sodium alginate 40 grams.

Prescription two, be rich in crude fibre compound nutritional noodles: 35 jin in Chinese sorghum face accounts for 35%; 10 jin of wheat flours account for 10%; 20 jin of corn flours account for 20%; 5 jin in millet face accounts for 5%; 5 jin of rice flours account for 5%; 25 jin of starch account for 25%; Sodium alginate 75 grams.

Prescription three, be rich in the compound noodles of various nutrition: 20 jin of wheat flours account for 20%; 20 jin in millet face accounts for 20%; 20 jin of corn flours account for 20%; 10 jin of rice flours account for 10%; 10 jin in Chinese sorghum face accounts for 10%; 10 jin of starch account for 10%; Sodium alginate 60 grams.

Prescription four, the noodles of adaptation diabetes patient: 75 jin in Chinese sorghum face accounts for 75%; 25 jin of cornstarch account for 25%; Sodium alginate 50 grams.

Prescription five, adapt to hypertension, the edible noodles of cerebral arteriovenous malformation patient: 70 jin of corn flours account for 70%; 30 jin of cornstarch account for 30%; Sodium alginate 55 grams.

Embodiment:

The compound noodles of various nutrition are rich in production, at first with 20 jin of wheat flours, 20 jin in millet face, 20 jin of corn flours, 10 jin of rice flours, 10 jin of usefulness of 10 jin in Chinese sorghum face and starch are copied the face machine and are fully copied and mix evenly, pour in the dough mixing machine, 2 jin of waters add 98 jin in cold water after with 60 gram sodium alginate heating for dissolving again, pour in the dough mixing machine, and start stirs into pasty state, then pour in the five cereals chewiness flour stranding machine hopper, start running, under the effect of machine, a kind of have very the anti-compound nutritional noodles that boil of strong elasticity chewiness and just produced.

Noodles by the present invention produces have good elasticity and chewiness, and very anti-boiling, and in bowl, do not stick with paste in 6 hours and loose, and return to primitive age noodles still after dried up, can boil the special delicate fragrance of taste in the same old way.

Claims

1, the anti-compound nutritional noodles that boil of a kind of five cereals elasticity chewiness is characterized in that each flour material proportion in production noodles is: wheat flour 10～40%; Rice and wheat flour 5～10%; Millet flour 5～20%; Chinese sorghum flour 5～75%; Corn flour 10～70%; Be used as the fixing starch 10～30% that holds bag of dispersed flour; , and add sodium alginate enhancing noodles elasticity toughness.

2, according to the anti-compound nutritional noodles that boil of the described five cereals elasticity of claim (1) chewiness, it is characterized in that having used sodium alginate, its maximum consumption is no more than 1.5 ‰.