阅读说明：本技术 一种高粗粮面条加工方法 (Method for processing high-coarse grain noodles ) 是由 高云 于 2018-07-21 设计创作，主要内容包括：本发明公开了一种高粗粮面条加工方法,将鲜红薯、鲜土豆、鲜芋头去皮切片隔水蒸熟后,分别配以面粉,机制成面条,将高粱、玉米、大豆、绿豆磨成的粉状,加水调成糊状后,分别配以面粉,机制成面条,本发明制品为干挂面、湿面、方便快餐面或干脆面,营养丰富,口感滑润,风味独特,市场前景好。(The invention discloses a method for processing high coarse grain noodles, which comprises the steps of peeling fresh sweet potatoes, fresh potatoes and fresh taros, slicing, steaming in a water-proof way, respectively adding flour to prepare noodles, grinding sorghum, corns, soybeans and mung beans into powder, adding water to mix into paste, respectively adding flour to prepare noodles.)

1. A method for processing high coarse grain noodles is characterized by comprising the following steps: the coarse grain and the flour are respectively prepared into sweet potato noodles, taro noodles, sorghum noodles, corn noodles, soybean noodles and mung bean noodles according to the following weight ratio: the fresh sweet potato, the flour (50-70), the fresh taro and the flour (50-70), the sorghum flour (50-30), the flour (50-60), the soybean (50-40), the flour (50-60), the mung bean (50-40) and the flour (50-60) are mixed, and the flour (50-40) is mixed.

2. The high coarse grain noodles and the processing method thereof according to claim 1, wherein the high coarse grain noodles are characterized in that: a. Respectively peeling fresh sweet potatoes, fresh potatoes and fresh taros, cleaning, slicing, heating, steaming in a water-proof way, weighing, respectively placing in a container, then respectively adding flour according to a ratio, fully stirring to form dough, and making into noodles, b, preparing jowar, corn, soybean and mung bean into fine powder, weighing, respectively placing in a container, adding boiling water to prepare paste, cooling, then adding flour according to a ratio, fully stirring to form dough, and making into noodles.

3. The high roughage noodles and the processing method thereof according to claim 1 or 2, characterized in that: the coarse grain noodles are dry noodles, wet noodles, instant noodles or dry and crisp noodles.

Technical Field

The invention belongs to the food processing technology, and particularly relates to a noodle processing method using high coarse food grains as raw materials.

Background

With the continuous improvement of living standard, people pay more attention to the quality of life, traditional noodles comprise dry fine dried noodles, wet noodles, fast food instant noodles and the like, flour is used as a main raw material, eggs, vegetable juice and the like are used for seasoning to prepare various noodles, the taste is simplified, particularly, the nutritional value is not rich, as is well known, starch is mainly used for various coarse grains such as fresh sweet potatoes, fresh taros, fresh potatoes, corns, sorghum and the like, the nutritional value is high, multiple vitamins are rich, the taste is good, noodles are prepared by taking the coarse grains as the main raw material, the requirements of different tastes can be met, and the eating habit of the noodles formed by taking the flour as the main raw material for a long time is changed.

Disclosure of Invention

The invention aims to provide noodles prepared from raw materials of coarse grains such as fresh sweet potatoes, fresh taros, sorghum, corns, soybeans, mung beans and the like and a processing method thereof.

The purpose of the invention is realized as follows:

the coarse grains and flour are mixed according to the weight ratio of the following examples to be respectively prepared into sweet potato noodles, taro noodles, sorghum noodles, corn noodles, soybean noodles and mung bean noodles.

Fresh sweet potato and flour in the ratio of (50-70) to (50-30)

Fresh potato and flour (50-70) to (50-30)

Fresh taro and flour in the ratio of (50-70) to (50-30)

The sorghum and the flour are (50-60) to (50-40)

The ratio of soybean to flour is (50-60) to (50-40)

The mung bean and the flour are 50-60: 50-40.

The processing method comprises the following steps:

A. peeling fresh sweet potato, fresh potato and fresh taro respectively, cleaning, slicing, heating, steaming in a water-proof way, weighing in a container, adding flour in proportion, fully stirring into dough, and making into noodles;

B. processing jowar, semen Maydis, semen glycines, and semen Phaseoli Radiati into fine powder, adding boiling water, concocting into paste, weighing in a container, cooling, adding flour, stirring into dough, and making into noodles.

The moisture content of the dough is preferably suitable for making noodles by a suitable machine.

The invention can be made into dry fine dried noodles, wet noodles, instant noodles, dry crisp noodles and the like according to different production standards, and various seasonings are added to meet the requirements of different tastes.

The product of the invention does not contain any pigment, is nutritious and sanitary, is soft and tasty, has smooth and rich mouthfeel, is not greasy and turbid in the water boiling process, has unique flavor and wide market prospect.

Examples of the invention are given below:

taking 1000 g of dried noodles as an example, selecting fresh sweet potatoes, fresh potatoes and fresh taros, respectively peeling, cleaning, slicing, heating, steaming in a water-proof way, respectively weighing 650 g, placing in a container, respectively adding 350 g of flour, fully stirring into dough, baking to prepare dried sweet potato noodles, dried potato noodles and dried taro noodles, wherein the production standard SB/T10068-92, the quality guarantee period is 9 months, and the storage method is placing in a cool and dry place.

Taking 1000 g of instant noodles, selecting sorghum, soybean and mung bean, grinding into fine powder, weighing, placing in a container, adding boiling water to mix into paste, cooling, adding 450 g of flour, fully stirring into dough, and making into high coarse grain instant noodles, soybean instant noodles, mung bean instant noodles, the production standard is: SB/T10250-95, shelf life of 6 months, and storage method is placing in cool and dry place.

The product of the invention has rich nutrition, smooth taste, unique flavor and good market prospect.