Konjak noodles and preparation method thereof

A noodle and konjac technology, which is applied in food preparation, dough processing, baking, etc., can solve the problems of single nutrient content and simple processing technology, and achieve the effect of chewiness, nutrition, and smooth and mellow taste

Inactive Publication Date: 2011-09-21
BEICHUAN FENGYU FOOD COMPREHENSIVE PROCESSING IMPORT & EXPORT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the simple processing technology of existing ordinary noodles and the lack of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0015] The preparation method of konjac noodles is prepared as follows:

[0016] A. Kneading dough: After weighing the raw materials and auxiliary materials according to the proportion of the formula, put them in the dough mixer and mix them fully, add water and stir to form a loose granular dough. The weight ratio of flour to water is 100:20~100:30. The time is 12-18min, the water temperature is 30°C, and the speed of the dough mixer is 79-100r / min;

[0017] B. Ripening: Leave the reconciled dough to stand or put it into a ripening machine for ripening. The speed of the ripening machine is 5-10r / min, and the time is 15-25min;

[0018] C. Sheeting: the matured dough is pressed into a flat noodle strip by multiple rollers;

[0019] D. Cutting strips: the noodle strips are cut into noodles with a width of 1.8-2.2mm by a strip cutting machine;

[0020] E. Drying: Natural drying or dryer drying, dehumidification, and cold air setting are used to make konjac noodles.

Embodiment 1

[0022] Get 100KG of flour, 0.5KG of konjac fine powder, 1KG of konjac glucoside coarse powder, 0.03KG of soda powder, and 0.2KG of salt. The steps of the preparation method are as follows:

[0023] A. Kneading dough: After weighing the raw materials and auxiliary materials according to the formula ratio, add 28 KG of water and put them in the kneading machine to fully mix to form a loose granular dough. The kneading time is 12-18 minutes, and the water temperature is 30°C. Machine speed is 79-100r / min;

[0024] B. Ripening: Leave the reconciled dough to stand or put it into a ripening machine for ripening. The speed of the ripening machine is 5-10r / min, and the time is 15-25min;

[0025] C. Sheeting: the matured dough is pressed into a flat noodle strip by multiple rollers;

[0026] D. Cutting strips: the noodle strips are cut into noodles with a width of 1.8-2.2mm by a strip cutting machine;

[0027] E. Drying: Natural drying or dryer drying, dehumidification, and cold air ...

Embodiment 2

[0029] Take 100KG of flour, 5 KG of konjac fine powder, 0.8 KG of konjac glucosidan coarse powder, 0.03 KG of soda powder, and 0.2 KG of table salt. The steps of the preparation method are as follows:

[0030] A. Kneading dough: After weighing the raw materials and auxiliary materials according to the formula ratio, add 28 KG of water and put them in the kneading machine to fully mix to form a loose granular dough. The kneading time is 12-18 minutes, and the water temperature is 30°C. Machine speed is 79-100r / min;

[0031] B. Ripening: Leave the reconciled dough to stand or put it into a ripening machine for ripening. The speed of the ripening machine is 5-10r / min, and the time is 15-25min;

[0032] C. Sheeting: the matured dough is pressed into a flat noodle strip by multiple rollers;

[0033] D. Cutting strips: the noodle strips are cut into noodles with a width of 1.8-2.2mm by a strip cutting machine;

[0034] E. Drying: Natural drying or dryer drying, dehumidification, a...

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PUM

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Abstract

The invention discloses konjak noodles and a preparation method thereof. The konjak noodles comprise the following materials in parts by weight: 100 parts of flour, 0.5-10 parts of fine konjak powder, 0.5-1 part of konjak glucoside glycan coarse powder, 0.03 part of soda powder, 0.2 part of table salt and a proper amount of water. The preparation method comprises the following steps of: kneading a dough, curing, tabletting, cutting and drying. The konjak noodles are chewable, rich in nutrition, low in heat, free of sugar, natural and green, and have smooth and mellow mouthfeel and certain health-care effects of reducing the blood fat and blood pressure, losing weight and beautifying skin and the like.

Description

technical field [0001] The invention relates to a food and a processing method thereof, in particular to konjac noodles and a preparation method thereof. Background technique [0002] At present, existing noodles generally all adopt traditional craft, make raw material with wheat flour, and its quality and mouthfeel are all very general, are not suitable for the taste of modern life. With the improvement of people's living standards and the increasing attention to health, people are now more pursuing the mouthfeel, nutritional value and health care functions of food. At present, there are also noodles in which other substances are added to enhance nutritional labeling on the market, but existing similar The technical process is simple, the nutrient component is single and difficult to absorb, the health care function is not many, and the expected effect cannot be achieved. Contents of the invention [0003] In order to overcome the lack of simple processing technology and...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/214A21D2/36A23L1/09A23L7/109A23L19/10
Inventor 严成单煜芝
Owner BEICHUAN FENGYU FOOD COMPREHENSIVE PROCESSING IMPORT & EXPORT
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