Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Long-life kelp noodles and production method thereof

A production method and kelp technology, applied in kelp moisturizing noodles and its production field, can solve the problems of fresh wet noodles that cannot be kept fresh at room temperature for a long time, and no kelp moisturizing noodles, etc., to eliminate internal stress of gluten, improve gluten quality, and enrich nutrition Effect

Active Publication Date: 2011-10-26
山东俚岛海洋科技股份有限公司
View PDF1 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the shortcomings of the fresh wet noodles in the prior art that cannot be kept fresh at room temperature for a long time and that there is no kelp moisturizing noodles, the invention provides a kelp moisturizing noodles and its production method

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Choose fresh kelp to wash and weigh 10Kg, then add 1% Na 2 CO 3 30Kg of the solution was incubated and digested at 85°C for 80 minutes, then beaten with a refiner, then finely ground with a colloid mill, directly added 0.4% dry yeast into the kelp pulp and stirred, and fermented at 35°C for 40 minutes to remove the fishy smell Prepare kelp pulp; take flour 132Kg, modified starch 8Kg, water 16Kg, salt 1.6Kg, gluten-enhancing agent 0.8Kg, sorbitol 0.32Kg, propylene glycol 0.48Kg, alcohol 0.8Kg and kelp pulp, mix uniformly in a vacuum machine, The dough temperature is controlled at 26°C, the kneading time is 20 minutes, and the vacuum degree is 650mmHg; after kneading, put it into the curing machine for 18 minutes, then press it into pieces, and then put the pressed dough pieces in the curing machine for the second time Aging, the aging time is 4 minutes. After aging, continue to press into slices and cut into strips to make noodles. Control the prepared noodles at a pres...

Embodiment 2

[0025] Select fresh sea-tangle to wash and weigh 10Kg, then add Na concentration of 2%. 2 CO 3 20Kg of the solution was incubated and digested at 80°C for 45 minutes, then beaten with a refiner, then finely ground with a colloid mill, added 0.1% dry yeast to the kelp pulp and stirred, and fermented at 30°C for 20 minutes to remove the fishy smell. Get kelp pulp; take flour 129.38Kg, modified starch 6.56Kg, water 18.75Kg, salt 1.31Kg, gluten-enhancing agent 0.66Kg, sorbitol 0.37Kg, propylene glycol 0.24Kg, alcohol 0.61Kg and kelp pulp, and mix them in a vacuum machine Evenly, the kneading temperature is controlled at 30°C, the kneading time is 25 minutes, and the vacuum degree is 700mmHg; after mixing evenly, put it into the curing machine for 15 minutes and then press it into tablets, and then put the pressed dough pieces in the curing machine for two Secondary aging, the aging time is 6 minutes; after aging, continue to press into tablets and cut into strips to make noodles,...

Embodiment 3

[0027] Choose fresh sea-tangle to wash and weigh 10Kg, then add concentration of 1.5% Na 2 CO 3 25Kg of the solution was incubated and digested at 82°C for 60 minutes, then beaten with a refiner, then finely ground with a colloid mill, directly added 0.2% dry yeast into the kelp pulp and stirred, and fermented at 32°C for 30 minutes to remove the fishy smell Prepare kelp pulp; take flour 148.75Kg, modified starch 10.5Kg, water 19.68Kg, salt 1.75Kg, gluten-enhancing agent 0.87Kg, sorbitol 0.55Kg, propylene glycol 0.65Kg, alcohol 0.98Kg and kelp pulp, in a vacuum machine Mix evenly, control the kneading temperature at 22°C, kneading time for 15 minutes, and vacuum degree of 680mmHg; after 16 minutes of curing in the curing machine, press into tablets, and then carry out secondary curing of the pressed dough in the curing machine. The aging time is 5 minutes; after aging, continue to press into tablets and cut into strips to make noodles, control the prepared noodles at a pressu...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to long-life kelp noodles and a production method thereof. The production method comprises the following steps: adding kelp to Na2CO3 solution, pulping the mixed solution with a paste mill after thermal insulation and digestion, finely grinding with a colloid mill, fermenting and de-odorizing with dried yeast to obtain kelp pulp; and evenly mixing flour, denaturated starch, the kelp pulp, water, salt, a gluten intensifier, a compound preservative and a quality improver, curing and tabletting the mixed material to obtain noodles, steam cooking, cooling and quantitatively cutting the noodles into pieces, impregnating the noodle pieces in impregnation liquid, taking out, vacuumizing, and sterilizing to obtain the long-life kelp noodles. The kelp fresh-keeping noodles prepared by the production method effectively overcome the defect of shortage in nutrient compositions of traditional noodles, fully utilize nutrient compositions of the kelp, and especially have positive effect on iodine deficiency control in iodine deficiency areas.

Description

technical field [0001] The invention relates to a food and a production process thereof, in particular to a kelp moisturizing noodle and a production method thereof. Background technique [0002] At present, noodle products on the domestic market are mainly dry products, such as dried noodles and instant noodles. Yet along with the raising of people's living standard and quality of life, these noodle products can't satisfy people to the demand of aspects such as taste, nutrition, what people pay close attention to to food are new era concepts such as " green food ", " comprehensive nutrition ". People's requirements for food quality are increasing day by day, and fried instant noodles have exposed many shortcomings: unbalanced nutrition, serious imbalance of protein, carbohydrates, and oil ratio; Cause arteriosclerosis and cardiovascular disease; greasy taste makes people anorexia, etc. Based on the above reasons, fresh wet noodles came into being. Compared with the curren...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36A23L1/29A23L1/337A23L17/60A23L33/00
Inventor 曲光伟刘秀河
Owner 山东俚岛海洋科技股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com