Wheat bran fresh noodles and making method thereof

A production method and technology of wheat bran, which are applied in the field of wheat bran fresh-keeping noodles and its production, can solve the problems of high sugar content of wheat flour, difficulty in controlling moisture, and difficulty in forming, so as to promote the excretion of fat and nitrogen, reduce serum cholesterol, The effect of reducing the level of estrogen

Inactive Publication Date: 2011-01-05
NINGXIA GREEN YINCHUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Noodles are one of the most common foods in the diet. The noodles that are often eaten are mainly wheat flour. Wheat flour has high sugar content and less vitamins. Wheat bran is rich in crude fiber and vitamins. However, as a noodle product, wheat bran is

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: A kind of wheat bran fresh-keeping noodles, its raw material is made up of the composition of following ratio: Wheat bran: 6Kg, wheat flour 19Kg, cassava flour 500g, alkali 27g, salt 450g, gluten powder 500g, water 7.5Kg

[0020] The preparation method of the above-mentioned wheat bran fresh-keeping noodles comprises the following steps:

[0021] a, the wheat bran in the raw material is pulverized into 200-250 mesh wheat bran powder;

[0022] B, make saline-alkali aqueous solution with appropriate amount of water, salt, alkali, water accounts for 23% of total weight in this saline-alkali aqueous solution, salt accounts for 2% of total weight, and alkali accounts for 1.1% of total weight;

[0023] c. Mix wheat bran powder, wheat flour and starch evenly, then add water and saline-alkali solution aqueous solution, vacuum dough mixer and form dough;

[0024] Pulverize the wheat bran in the raw material;

[0025] d. Put the above-mentioned dough directly into...

Embodiment 2

[0029] A wheat bran fresh-keeping noodle, the raw material of which is composed of the following ingredients:

[0030] Wheat bran: 2.5Kg, wheat flour 21.25Kg, tapioca flour 250g, alkali 12.5g, salt 250g, gluten 375g, water 6.25Kg

[0031] The preparation method of the above-mentioned wheat bran fresh-keeping noodles comprises the following steps:

[0032] a, the wheat bran in the raw material is pulverized into 200-250 mesh wheat bran powder;

[0033] B, make saline-alkali aqueous solution with appropriate amount of water, salt, alkali, water accounts for 23% of total weight in this saline-alkali aqueous solution, salt accounts for 2% of total weight, and alkali accounts for 1.1% of total weight;

[0034] c. Mix wheat bran powder, wheat flour and starch evenly, then add water and saline-alkali solution aqueous solution, vacuum dough mixer and form dough;

[0035] Pulverize the wheat bran in the raw material;

[0036] d. Put the above-mentioned dough directly into the belt c...

Embodiment 3

[0040] A wheat bran fresh-keeping noodle, the raw material of which is composed of the following ingredients:

[0041] Wheat bran: 10Kg, wheat flour 13.75Kg, cassava flour 600g, alkali 30g, salt 600g, gluten powder 600g, water 7.75Kg

[0042] The preparation method of the above-mentioned wheat bran fresh-keeping noodles comprises the following steps:

[0043] a, the wheat bran in the raw material is pulverized into 200-250 mesh wheat bran powder;

[0044] B, make saline-alkali aqueous solution with appropriate amount of water, salt, alkali, water accounts for 23% of total weight in this saline-alkali aqueous solution, salt accounts for 2% of total weight, and alkali accounts for 1.1% of total weight;

[0045] c. Mix wheat bran powder, wheat flour and starch evenly, then add water and saline-alkali solution aqueous solution, vacuum dough mixer and form dough;

[0046] Pulverize the wheat bran in the raw material;

[0047] d. Put the above-mentioned dough directly into the be...

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Abstract

The invention relates to wheat bran fresh noodles and a preparation method thereof, in particular to wheat bran fresh noodles, which are characterized by containing 20 to 30 weight percent of water and being prepared by mixing the following raw materials in percentage by weight: 10 to 40 percent of wheat bran, 55 to 85 percent of wheat flour, 1 to 5 percent of cassava meal, 0.5 to 1.5 percent of soda, 1 to 5 percent of table salt and 1.5 to 2.5 percent of wheat gluten. The method comprises the following steps: crushing the wheat bran in the raw materials into powder; preparing aqueous solution of the table salt and the soda in the raw materials; mixing the crushed wheat bran and the wheat powder, cassava meal and the wheat gluten in the raw materials uniformly; adding the solution of water, table salt and soda; making a dough under vacuum; placing the dough in a belt aging machine directly; rolling the dough into a patch for the first time, standing the patch at room temperature of 10 to 25 DEG C and humidity of 20 to 40 percent indoor for fermentation; rolling the dough into a patch for a second time after fermentation; placing the patch in a drying channel for drying; tempering for 4 hours; and packing to obtain finished products. The wheat bran fresh noodles of the invention contain rich coarse fibers and rich nutrients, can be cooked conveniently, and offer a fine and soft mouthfeel; and the water content of the noodles are controlled by a process strictly, and problems such as thick soup and breakage are solved.

Description

technical field [0001] The invention relates to a fresh-keeping noodle and a preparation method thereof, in particular to a wheat bran fresh-keeping noodle and a preparation method thereof. Background technique [0002] With the improvement of living standards, people have higher and higher requirements for food, and foods that are convenient to eat and have nutritional and health functions are increasingly favored by people. Noodles are one of the most common foods in the diet. The noodles that are often eaten are mainly wheat flour. Wheat flour has high sugar content and less vitamins. Wheat bran is rich in crude fiber and vitamins. However, as a noodle product, wheat bran is processed. It is not easy to shape, easy to break, rough in taste, difficult to control moisture, and has problems such as mixed soup. Therefore, until today, wheat bran fresh noodles have not yet become the leading product in the pasta industry. Contents of the invention [0003] The purpose of th...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/308A23L33/22
Inventor 梁军徐桂花殷冬霞
Owner NINGXIA GREEN YINCHUN FOOD
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