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Processing method of instant flour

A processing method and technology of instant flour, which is applied in dough processing, baking, food preparation, etc., can solve the problems of cumbersome and time-consuming processing, noodle intermingling, short brewing time, etc., and achieve improved gluten quality characteristics and processing methods Scientific and reasonable, the effect of preventing starch aging

Inactive Publication Date: 2011-07-20
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The instant noodles produced by using the existing flour have poor rehydration properties, short brewing time, noodles have raw phenomenon, poor taste and refreshing, long brewing time, easy to make the surface over-soaked, and there will be a certain degree of paste soup phenomenon , which affects the smoothness and refreshing taste when eating
[0005] At present, in order to produce high-quality flour that is more suitable for instant noodles in the existing flour processing technology, different blending methods are used to make the gluten of flour meet the requirements of instant noodle production. However, in order to pursue the high quality of flour, it has increased Processing costs make the processing cumbersome and time-consuming

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A processing method for instant flour, which uses Xinmaite powder as the main ingredient, and prepares high-quality instant flour through batching, mixing, stirring and packing. The steps of the method are as follows:

[0017] Step 1. Ingredients: Add auxiliary materials to Xinmaiite No. 1 powder. The auxiliary materials are composed of monosodium glutamate, edible salt, nutrient agar, compound phosphate, potassium chlorate and edible alkali. They are: 0.1% monosodium glutamate, 1% edible salt, 0.3% nutrient agar, 0.1% compound phosphate, 0.001% potassium chlorate, and 0.1% edible alkali;

[0018] Step 2, mixing: according to the ratio described in the above step 1, add each raw material into the batching bin and mix evenly to obtain mixed flour, which is set aside;

[0019] Step 3. Stirring: Put the mixed flour into the mixer until it is evenly mixed;

[0020] Step 4. Packing process: Send the mixed flour evenly stirred in the above step 3 into a packing bin, pass thr...

Embodiment 2

[0022] A processing method of instant flour, which adopts Xinmaite powder as the main ingredient, and prepares high-quality instant flour through batching, mixing, stirring and packing, and the steps of the method are as follows:

[0023] Step 1. Ingredients: Add auxiliary materials to Xinmaiite No. 1 powder. The auxiliary materials are composed of monosodium glutamate, edible salt, nutrient agar, compound phosphate, potassium chlorate and edible alkali. They are: monosodium glutamate 0.2%, edible salt 1.5%, nutrient agar 0.4%, compound phosphate 0.25%, potassium chlorate 0.002%, edible alkali 0.3%;

[0024] Step 2, mixing: according to the ratio described in the above step 1, add each raw material into the batching bin and mix evenly to obtain mixed flour, which is set aside;

[0025] Step 3. Stirring: Put the mixed flour into the mixer until it is evenly mixed;

[0026] Step 4. Packing process: Send the mixed flour evenly stirred in the above step 3 into a packing bin, pass...

Embodiment 3

[0028] A processing method of instant flour, which adopts Xinmaite powder as the main ingredient, and prepares high-quality instant flour through batching, mixing, stirring and packing, and the steps of the method are as follows:

[0029] Step 1. Ingredients: Add auxiliary materials to Xinmaiite No. 1 powder. The auxiliary materials are composed of monosodium glutamate, edible salt, nutrient agar, compound phosphate, potassium chlorate and edible alkali. They are: monosodium glutamate 0.3%, edible salt 2%, nutrient agar 0.5%, compound phosphate 0.4%, potassium chlorate 0.004%, edible alkali 0.5%;

[0030] Step 2, mixing: according to the ratio described in the above step 1, add each raw material into the batching bin and mix evenly to obtain mixed flour, which is set aside;

[0031] Step 3. Stirring: Put the mixed flour into the mixer until it is evenly mixed;

[0032] Step 4. Packing process: Send the mixed flour evenly stirred in the above step 3 into a packing bin, pass th...

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Abstract

The invention relates to a processing method of instant flour, belonging to a flour processing technique. In the processing method of the instant flour, based on the total weight of new Matt I flour, auxiliary materials added into the new Matt I flour comprise the following components in percentage by weight: 0.1-0.3% of monosodium glutamate, 1-2% of edible salt, 0.3-0.5% of nutrient agar, 0.1-0.4% of composite phosphate, 0.001-0.004% of potassium chlorate and 0.1-0.5% of dietary alkali; and the high-quality instant flour can be prepared through the following steps: mixing raw materials, stirring and packaging. The processing method is scientific, reasonable, simple in operation, low in processing cost and beneficial to industrialized and standard production of the instant flour on a large scale.

Description

technical field [0001] The invention belongs to a flour processing technology, in particular to a processing method of high-quality flour for instant noodles. Background technique [0002] Instant noodles, also known as "instant noodles" or "instant noodles", "fast food noodles", etc., are produced and developed along with the high development of modern society and industry, and the needs of people's intense work and life. High production efficiency, easy to carry, rich in nutrition, safe and hygienic, convenient to eat, time-saving advantages, and can add various fortified nutrients and seasonings of various flavors in production, change and increase product patterns, and adapt to consumers needs. [0003] The rehydration of instant noodles is an important indicator of product quality and the main factor affecting its convenience. The main determinants of the rehydration of instant noodles are the degree of gelatinization of the special flour for instant noodles, the amou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/30A23L1/162A23L7/113
Inventor 唐浩国魏晓霞朱文学梁华古绍彬徐宝成陈俊亮康怀彬李鑫玲郭咪咪向进乐孙雪闫泽华
Owner HENAN UNIV OF SCI & TECH
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