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Bone meal nutritious fresh wet noodle and making method thereof

A bone meal and fresh wet technology, applied in the field of nutritious fresh wet noodles and production technology, can solve the problems of dark color, poor stretchability, easy to muddy soup, etc., achieve the effects of diluting color, reducing cooking loss, and improving chewiness

Inactive Publication Date: 2012-07-04
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the shortcomings of poor stretchability, easy to muddy soup, and dark color existing in the existing bone meal nutritional fresh wet noodles, the present invention provides a bone meal nutritional fresh wet noodles with improved formula and process and a production method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A bone meal nutritious fresh wet noodle is made from the following raw and auxiliary materials in parts by weight:

[0027] 1000 grams of flour, 330 grams of water, 10 grams of salt, 1.5 grams of edible alkali, 12 grams of bone meal, 5 grams of soybean lecithin, and 30 grams of potato starch.

[0028] The fineness of the bone meal is 120 mesh to 200 mesh.

[0029] The preparation method of bone meal nutrition fresh wet noodles comprises the following steps:

[0030] (1) Put the weighed raw and auxiliary materials into the dough mixer according to the formula, stir and knead to form dough;

[0031] (2) ripening

[0032] Put the reconciled dough into a curing machine with a humidity of 40% for the first curing for 30 minutes at a temperature of 25-30°C to fully stretch the gluten;

[0033] (3) Tablet

[0034] The dough after the first aging is rolled and pressed into noodle strips, using 5-6 sets of roll noodle machines, and the thickness of the noodle strips is 2mm; ...

Embodiment 2

[0044] A bone meal nutritious fresh wet noodle is made from the following raw and auxiliary materials in parts by weight:

[0045] 1000 grams of flour, 380 grams of water, 15 grams of salt, 3 grams of edible alkali, 12 grams of bone meal, 5 grams of soybean lecithin, and 30 grams of potato starch.

[0046] Others are with embodiment 1.

Embodiment 3

[0048] A bone meal nutritious fresh wet noodle is made from the following raw and auxiliary materials in parts by weight:

[0049] 1000 grams of flour, 320 grams of water, 8 grams of salt, 1.5 grams of edible alkali, 12 grams of bone meal, 5 grams of soybean lecithin, and 30 grams of potato starch.

[0050] Others are with embodiment 1.

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Abstract

The invention relates to a bone meal nutritious fresh wet noodle. According to the formula, the noodle comprises the following components in part by weight: 100 parts of flour, 32 to 38 parts of water, 0.8 to 1.5 parts of table salt, 0.15 to 0.3 part of dietary alkali, 1.2 parts of bone meal, 0.5 part of soya bean lecithin and 3 parts of potato starch, wherein the fineness of the bone meal is between 120 and 200 meshes. The bone meal nutritious fresh wet noodle is produced by the following steps of: mixing raw materials and auxiliary materials according to the formula; kneading dough; performing secondary curing and tabletting; and finally shredding. The invention has the characteristics that: the bone meal is added into the flour; and the bone meal nutritious fresh wet noodle which has high tensile property and bright color and can difficultly thicken soup can be produced by optimizing the formula of an additive and improving a making process.

Description

technical field [0001] The invention belongs to the technical field of food and production, and in particular relates to a nutritious fresh wet noodle and a production process. Background technique [0002] Noodles are a traditional food in my country. At present, the domestic noodle market is still dominated by traditional noodle consumption. However, with the development of the food industry and the improvement of people's living standards, the consumption concept is constantly changing, and the consumption trend of noodles is gradually changing to nutritional noodles with reasonable nutrition and health care functions. Bone meal is rich in nutrients, mainly protein and mineral salts, and is a typical high-nutrition, low-calorie food. The protein in bone meal includes 8 kinds of amino acids necessary for the human body. Amino acids and their derivatives are not only important active substances, but also the main flavor components in food, giving food a delicious taste. B...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L1/317A23L1/29A21D2/36A23L7/109A23L13/60A23L33/00
Inventor 潘丽军马道荣姜绍通钟昔阳庞锐
Owner HEFEI UNIV OF TECH
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