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Maize noodle

A technology of corn noodles and cornmeal, applied in application, food preparation, food science and other directions, can solve the problems of easy paste soup, difficult to keep fresh, easy to mold, etc., and achieve the effects of improved taste, long preservation period and stable quality

Inactive Publication Date: 2009-02-18
赵艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the corn noodles produced now have problems such as poor taste, easy paste soup, broken strips, intolerance to cooking, difficult to keep fresh, easy to mold, etc., and their yield is low, quality is unstable, and cost is high, so the benefit is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] Embodiment of the present invention: first mix 90% of wheat flour and 10% of cornmeal, then add free water, 0.9% of salt, 3‰ of calcium propionate, 1‰ of lemon Acid, 0.5‰ sodium dehydroacetate, obtained by conventional processing.

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PUM

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Abstract

The invention discloses a corn noodle, which is prepared by corn flour and wheat flour. The corn flour and the wheat flour are mixed first, and then water, common salt, calcium propionate, citric acid and sodium dehydroacetate are added to obtain the corn noodle through the prior process. The corn noodle has the advantages of steady quality, good taste, no burnt soup, no breaking, long preservation period and so on. A small amount of additive is added, so the taste of the corn noodle is greatly improved, and problems of the corn noodle existing for a long time are solved. The preservation period of the corn noodle can reach more than one month at normal temperature and can reach more than one year after the drying.

Description

Technical field: [0001] The invention relates to a daily edible noodle, in particular to a noodle made from corn. technical background: [0002] In recent years, with the continuous improvement of people's living standards, there has been a wave of careful cooking and eating of coarse grains, and corn noodles have become a fashionable food. However, the corn noodles produced now have problems such as poor mouthfeel, easy paste soup, broken strips, intolerance to cooking, difficult preservation, and easy mold, and the yield is low, the quality is unstable, and the cost is high, so the benefit is poor. Invention content: [0003] The purpose of the invention is to overcome the deficiencies of the prior art and provide a kind of corn noodles with good taste, boiling resistance, no soup paste and long fresh-keeping period. [0004] The present invention is realized like this: it is formulated by cornmeal and rice, by weight percentage, first mixes with 80--90% of wheat flour ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L7/109
Inventor 赵艳
Owner 赵艳