32results about How to "Taste is smooth and strong" patented technology

The invention discloses a manufacturing process of ultrahigh-pressure coarse-cereal noodles. The manufacturing process comprises the steps: after fully mixing coarse-cereal flour, wheat flour, starch and a gluten fortifier solid matter, adding a hopper of a vacuum dough maker, adding a salt solution, vacuum-stirring and kneading into a smooth dough; and vacuum-packaging, placing in an ultra-high pressure testing machine pressure cavity, pressurizing for 400-600 MPa, cutting into noodles with required width after the pressure is maintained for 1-30min, ageing, and vacuum-packaging to obtain the coarse-cereal noodles. The coarse-cereal noodles have the advantages of chewy mouth feel, low salt content and long expiration date. The content of the coarse-cereal noodles which can be produced in a large scale is 90-95wt percent.

The invention discloses high-content buckwheat half-dried noodles and a making method thereof. The high-content buckwheat half-dried noodles comprise main materials and auxiliary materials, wherein the main materials comprise buckwheat flour, wheat flour, vital wheat gluten, egg white powder and the like, and the auxiliary materials comprise resistance dextrin, konjaku flour, edible salt, sorbitol liquid, sodium carbonate, potassium carbonate, edible alcohol, sterile water and the like. The making method comprises the following steps of premixing the main raw materials according to a set proportion, uniformly mixing the premixed main raw materials to obtain a mixture, placing the mixture into a vacuum dough mixer, then adding the auxiliary materials and the sterile water, performing vacuum dough mixing, then ageing the dough, extruding the aged dough, performing moderate dehydration on the extruded dough, performing tempering treatment on the dehydrated dough, finally performing packaging, and performing warehousing. According to the method disclosed by the invention, a vacuum extrusion technique is adopted, so that the addition amount of the buckwheat flour can be greatly increased, the mouth feel is smooth, and nutrient components are reserved. The buckwheat half-dried noodles disclosed by the invention are smooth in surface, smooth and tenacious in mouth feel and rich in nutrition, have unique fragrance of buckwheat, are high in content of dietary fibers, and are healthy staple food products.

The present invention discloses semi-dry buckwheat noodles and processing and preservation methods thereof. The processing and preservation methods comprise the following steps: main materials of the semi-dry buckwheat noodles are mixed evenly, the mixture is subjected to dynamic circulation bacterium number reducing treatment by using cold source plasma, then the treated mixture is sent into a vacuum dough kneading machine by using a positive pressure pneumatic conveying device, then auxiliary materials of the semi-dry buckwheat noodles are added into the vacuum dough kneading machine, then the vacuum dough kneading machine is turned on to conduct dough kneading, then first leavening, rolling, second leavening, rolling, noodle cutting, moderate dehydrating, tempering and packaging are conducted to prepare dough pieces and dough into semi-dry buckwheat noodle finished products. By using the bacterium number reducing treatment of the raw materials of the semi-dry buckwheat noodles, the specific preservation packaging, processing, preserving, etc. the method enables the prepared semi-dry buckwheat noodles to be convenient in cooking, mellow in buckwheat fragrance, and chewy and refreshing in mouthfeel under the premise of not adding alcohol and chemical preservatives, and is moderate in means and obvious in effects. Besides, the semi-dry buckwheat noodle products have a shelf life of 2 months or more at room temperature and have a refrigerated shelf life of up to 6 months.

The invention relates to cooked instant noodles. The cooked instant noodles comprise the components in parts by weight of 45-65 parts of wheat flour, 15-30 parts of acetate modified starch, 3-10 partsof vital wheat gluten, 0.2-0.5 part of sodium alginate, 1-2 parts of table salt, 0.1-0.25 part of sodium carbonate, 0.3-0.6 part of composite phosphate, 0.1-0.2 part of propylene glycol alginate, 20-30 parts of water, and 0.0005-0.0015 part of edible pigment. The noodles disclosed by the invention are nutritive, healthy, free from deep frying, and smooth and chewy in mouth feel, and have the mouth feel of cooked noodles, after being soaked. Common instant noodles are large in differences in the eating manner of soaking and cooking due to secondary gelatinizing in the cooking process. A steaming manner and a cooking manner are combined for use, and the cooking process is favorable for absorption of moisture by wrappers, so that the gelatinizing degree is increased. The technique breaks through and reduces the mouth feel differences between different eating methods. The instant noodles disclosed by the invention have the advantages of being convenient, quick, and good in mouth feel.

The invention discloses a preparation method of core powder, which is characterized in that: the techinics procedure is as follows: the tegmen of core is extracted by dehuller; crash the corn power after extracting tegmen to 20 to 40 items; add the broken corn into the water of 2 to 5 per cent to process swelling by a bulking machine when the temperature is between 120 to 180 DEG C.; the swelled corn powder is crashed into 80 items; put the broken swelling corn into the 1 to 1.3 times corn powder of 80 items. The corn dumpling powder with forceful and smooth mouthfeel and has nature fragrance of the corn. The production techinics are simple and easy to practice with low cost, which is suitable for mass consumption.

The invention relates to a method for making drawn noodles by lactic acid bacteria fermentation, which relates to a noodle processing technology in the technical field of food processing. In view of the problems in the existing drawn noodle processing technology, by combining with a traditional hand-extended noodle making process, the drawn noodles are prepared by lactic acid bacteria fermentation. The specific preparation method comprises the following steps: dough kneading, dough fermentation, big-strips cutting, strips fermentation, small-strips kneading, strips fermentation, strip-windingon rod, final fermentation, drawing, and strips cutting. The fermented drawn noodles prepared by the method have good tensile properties, unique flavor, high nutritional value, and smooth and good taste.

The invention discloses moringa oleifera rice noodles and a production process thereof and relates to rice food, in particular to moringa oleifera rice noodles. The moringa oleifera rice noodles are prepared from polished round-grained rice, indica rice and moringa oleifera powder, wherein in components of the moringa oleifera rice noodles, on the basis of rice (100%), the proportion of the polished round-grained rice to the indica rice is 5:1, and 30%-40% of water and 0-5% of the moringa oleifera powder are used; the rice is uniformly mixed with the treated moringa oleifera powder after being soaked and ground, the water is added to the mixture, the mixture is blended and extruded to form noodles on a machine for processing rice noodles, the moringa oleifera rice noodles are prepared through ageing, drying and other procedures, rich nutritional ingredients of moringa oleifera are blended in the moringa oleifera rice noodles, demands of eight amino acids necessary to human bodies can be met, besides, the moringa oleifera rice noodles contain rich Ca, Fe, Zn and other components, have unique flavor and taste chewy and smooth. The taste of the rice noodles is improved, and nutritional ingredients of the rice noodles are greatly enriched; no additives are added in the preparation process, the prepared moringa oleifera rice noodles are safe and high in nutritional value, and the process is simple and high in operability.

The invention belongs to the field of rice products, relates to fermented brown rice powder, and particularly relates to fermented brown rice powder and a preparation method thereof. The fermented brown rice powder comprises brown rice, early indica rice, water and mixed zymophyte. The fermented brown rice powder which is rich in dietary fiber, rich in nutrition and chewy and smooth in taste is prepared through the following eight steps: washing rice and removing sand; soaking rice and fermenting rice; grinding rice into thick liquid; spreading thick liquid, steaming the thick liquid into powder, and carrying out quick re-steaming; pre-drying and aging the powder; carrying out shredding and forming; carrying out cyclic baking at low temperature in sections; and carrying out packaging and warehousing.

The invention discloses a preparation method of undaria pinnatifida dumpling. The preparation method comprises the following steps of blending processed undaria pinnatifida powder, flour and egg, processing the mixture to obtain dough, processing the dough to obtain a dumpling wrapper and preparing dumpling stuffing from the processed undaria pinnatifida as a raw material. Undaria pinnatifida as a raw material has a good taste, a high nutrition value and effects of reducing cholesterol in blood, promoting discharge of superfluous sodions in human body, preventing cerebral thrombus, improving and reinforcing blood vessels, preventing arteriosclerosis and reducing hypertension. Through organic combination of undaria pinnatifida, dumpling wrapper and dumpling stuffing, the preparation method has a very great practical value and economic significance.

The invention discloses a preparation method and application of instant rice noodles suitable for people with hyperglycemia and people wanting to lose weight, and belongs to the technical field of deep processing of agricultural products. The loss of active ingredients such as flavones in crushing and extrusion gelatinization processes is reduced by flexibly crushing through a semi-dry method andadding konjaku flour. Germinated tartary buckwheat, white kidney bean extract, the konjaku flour, mulberry leaf extract and the like are compounded to change the composition of starch, so that the content of resistant starch is remarkably increased, the content of rapidly digestible starch is reduced, and thus a starch digestion rate is favorably reduced. By adding the white kidney bean extract and the mulberry leaf extract, the activity of amylase is remarkably inhibited, and starch digestion is delayed. The germinated tartary buckwheat, the white kidney bean extract, the konjaku flour and the mulberry leaf extract are combined to achieve a synergistic interaction effect in the aspects of improving the content of resistant starch, reducing the activity of amylase and the like, the instantrice noodles prepared through the method are good in taste, smooth and chewy, the digestion rate of starch in the rice noodles is low, a glycemic index is remarkably lower than that of fresh wet polished rice noodles, and the product is suitable for people with hyperglycemia and people wanting to lose weight, and has a wide application prospect.

The invention discloses flatted rice noodles. The flatted rice noodles are prepared from the following raw materials in parts by weight: 100 parts of rice flour, 5-40 parts of soybean flour, 5-30 parts of mung bean flour and 5-30 parts of corn flour. By improvement on the raw material formula of the rice flour, soybean flour, mung bean flour and corn flour and improvement on the production process, the produced new flatted rice noodles can be boiled, stir-fried or eaten cold and dressed with sauce. The flatted rice noodles after being baked can be stored for a long term, and also can be deeplyprocessed into instant flatted rice noodles in cups, i.e. the flatted rice noodles are instant when infused with boiled water. In the production process, the flatted rice noodles are not added with any additives and are not fried. The flatted rice noodles are rich in dietary fibers, comprehensive in nutrition and chewy and smooth in mouthfeel, and are green health food. The flatted rice noodles after being baked are convenient to boil, the boiling method of the flatted rice noodles is similar to a boiling method of noodles, and the flatted rice noodles can be boiled by consumers without richboiling experience.

The invention discloses a special whole-grain noodle for diabetics and a preparation method thereof. The noodle comprises main materials and auxiliary materials, the main materials comprise wheat flour and whole grain flour, and the auxiliary materials comprise edible salt and drinking water. After the whole-grain raw materials are treated by a precise heat flow technology, grain seed coats are physically treated into small particles with the particle size of less than 50 microns, the particles are in a weak link state, the particles are added into the wheat flour through superfine grinding and are uniformly dispersed in dough, and the whole-grain endosperm powder is in a glassy state, and the opportunity that gastrointestinal tract amylase is in contact with wheat starch is reduced. The content of dietary fibers in the noodle is as high as 10% or above, so that the blood glucose response is low, the slow release of sugar in the digestion process is realized, the heat release time is long, and the glycemic index and the body weight are remarkably controlled. Therefore, the blood sugar level cannot be increased when the prepared noodle is eaten by diabetics.

The invention discloses a method for processing fresh instant hot and sour rice noodles, which comprises the following main steps of: immersing crude silk noodles in water for maceration, fishing the macerated silk noodles out, airing, boiling the aired silk noodles until the silk noodles are cooked, adding vegetable oil while the silk noodles are hot, and stirring uniformly; cooling, adding seasoners into the silk noodles; and finally vacuum-packaging the silk noodles into heat resisting vacuum bags, performing high-temperature sterilization and cooling. Compared with the conventional processing method for instant hot and sour rice noodles, the processing method has the advantages of simple and reasonable processing steps and obviously low production cost, and the processed instant hot and sour rice noodles are convenient to eat and have authentic taste and chewy and smooth mouthfeel.

The invention provides tremella noodles and a preparation method thereof, and relates to the technical field of food. The tremella noodles comprise the following raw materials: flour, tremella, Chinese honeylocust fruits and peach gum, the flour is plain flour, and the tremella is freshly picked tremella and is high in nutritional value, smooth and chewy in taste and delicious in taste when eaten. In addition, the invention further provides a preparation method of the tremella noodles, the preparation method comprises the following steps of raw material pretreatment, raw material steaming and noodle pressing, the method is simple in process and beneficial to cost reduction, and the prepared noodles are high in nutritive value and good in eating taste.

The invention provides a processing method of nutritive doughballs. The processing method comprises the following steps of (A) stirring doughballs with edible oil, and perform drying in a plurality oftemperature alternating gradient regions, wherein the temperature of each gradient is controlled between 35-50 DEG C, the temperature of the previous gradient and the temperature of the next gradientare in an alternating trend, and the difference between every two adjacent gradients is 4-5 DEG C; and (B) coating a layer of egg white-water mixing liquid onto the surfaces of the processed doughballs, performing drying operation for 15-20min, performing packaging, and performing microwave sterilization for 4-5min, so as to obtain the nutritive doughballs. According to the processing method disclosed by the invention, massive practical exploration is performed on technological processes of drying, sterilizing and preservation in the whole technological process, a complete set of processing method adopting standard operation is formed; the operation is convenient; and the processed nutritive doughballs food are rich in food nutrients, convenient to cook and chewy and smooth in mouth feel,and the quality guarantee period is prolonged