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Processing method of special flour for high quality instant noodles

A processing method and noodle powder technology, which is applied in the processing of flour and the processing of instant noodle powder, can solve the problems of low quality instant noodles, insufficient processing technology, unstable quality, etc., and achieve the effect of improving the quality of instant noodles

Inactive Publication Date: 2009-04-29
NORTHWEST A & F UNIV
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Problems solved by technology

However, the quality and characteristics of each variety are different, and the environmental conditions of the species value are different. In addition, the processing technology is not advanced, lacks scientificity, or the processing technology such as wheat blending, flour blending, and processing technology optimization research is not deep enough, resulting in instant noodles. It is difficult to improve the quality, and the quality is not stable
Some enterprises make flour with simple strong flour wheat varieties, and some major defects in technical indicators occur, and the potential of raw materials cannot be fully utilized, and the flour extraction rate is low, the production cost is high, and the quality of instant noodles is not high.

Method used

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  • Processing method of special flour for high quality instant noodles

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Embodiment Construction

[0028] The present invention will be described in further detail below in conjunction with the examples given by the inventor.

[0029] According to technique scheme, the processing method of high-quality bread flour of the present invention, comprises the following steps:

[0030] 1 Raw material requirements

[0031] Varieties: Shanyou 225-2 series, Shanmai 150, and Shan 160. Yumai 34, Gaoyou 503, Xiaoyan 254, etc.

[0032] Origin: 300-1000 meters above sea level, the soil is preferably loam, with 0.9-1.2% organic matter in the soil, 50-80 ppm of available nitrogen, 15-30 ppm of available phosphorus, and 80-120 ppm of available potassium.

[0033] Requirements for meteorological elements: annual average temperature 11.0-13.5°C, sunshine 1200-1350 hours / year, heat 1900-2300°C / year during the production period, precipitation 550-800mm / year.

[0034] 2 Grain Quality Requirements

[0035] 2.1 Appearance quality of grain

[0036] The thousand-grain weight is 36.0-42.0 grams, ...

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Abstract

A specia flour for the high-quality instant noodles is prepared from the wheat 'Shaanyou 225', other wheet and green additive through processing by use of the experimental apparatus.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to the processing of flour, in particular to a processing method of special powder for instant noodles. Background technique [0002] Wheat is the most important grain variety in China. China's wheat occupies an important position in the world. China is not only a big producer of wheat, but also a big consumer of wheat. The wheat processing industry has a very important basic position in China's industrial system. [0003] Along with the raising of my country's people's living standard, the quickening of pace of life, instant noodles are more and more important in my country's consumption market. In 1958, Japan’s Yueqing Foods introduced instant noodles to the market for the first time, and it was immediately welcomed by consumers. It became popular in Japan in a short period of time and gradually spread to the world. Until the 1980s, my country gradually formed an industrial scale pro...

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36A23L1/16A23L7/109
Inventor 安成立胡俊鹏张波岳秀琴
Owner NORTHWEST A & F UNIV
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