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Preparation process of preserved wet noodles

A production process and wet noodle technology, applied in food preparation, application, food science, etc., can solve problems that affect product sales

Active Publication Date: 2011-11-02
SHANGHAI LIANGYOU GRP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Since the production process of fresh-keeping wet noodles requires acid leaching and sterilization processes to ensure that the product has a shelf life of more than 6 months at room temperature, the product will inevitably produce a sour feeling, which affects the sales of the product

Method used

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  • Preparation process of preserved wet noodles
  • Preparation process of preserved wet noodles
  • Preparation process of preserved wet noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] 1. Establish evaluation criteria for the sourness of fresh-keeping wet noodles

[0055] According to the sourness of the surface, the sourness is divided into 6 levels, and the sourness of each level is defined and described, and the scoring criteria shown in Table 2 are obtained:

[0056] Table 2 Definition and scoring standard of sour feeling of fresh-keeping wet noodle

[0057]

[0058] Control sample makes batching as shown in table 3:

[0059] Table 3 Recipe for fresh-keeping wet ramen

[0060]

[0061] (1) Flour, modified starch, gluten, sodium carboxymethyl cellulose, sodium carbonate, salt of wormwood, salt and water are mixed by the consumption shown in table 3;

[0062](2) Using a vacuum dough mixer to fully mix the above-mentioned powder and liquid into a dough, press the dough into a noodle strip, and leave the noodle strip to mature for 30 to 45 minutes;

[0063] (3) Use the noodle strip continuous calender to press the mature noodle strip to the r...

Embodiment 2

[0104] The inventor carries out sour feeling evaluation to the fresh-keeping wet noodle product made by following process, and concrete production process is:

[0105] (1) Mix 3000 grams of crown flour, 260 grams of modified starch, 20 grams of gluten, 11 grams of sodium carboxymethylcellulose, 13 grams of sodium carbonate, 60 grams of salt and 1250 grams of water;

[0106] (2) Use a vacuum dough mixer to fully mix the above-mentioned powder and liquid into dough, press the dough into dough strips, and leave the dough strips to mature for 40 minutes;

[0107] (3) Use a noodle belt continuous calender to press the matured noodle belt to the required thickness, and then use a #14 round knife to cut strips to make noodle bodies;

[0108] (4) The noodle is placed in boiling water and boiled for 1 minute;

[0109] (5) Rinse the boiled noodles with water below 20°C and with a hardness of below 8°C for 2 minutes, and then pickle in an aqueous solution containing 0.7wt% lactic acid a...

Embodiment 3

[0113] The inventor carries out sour feeling evaluation to the fresh-keeping wet noodle product made by following process, and concrete production process is:

[0114] (1) Mix 3000 grams of Fuxin No. 1 flour, 210 grams of modified starch, 22 grams of gluten powder, 14 grams of sodium carboxymethylcellulose, 15 grams of sodium carbonate, 60 grams of salt and 1280 grams of water;

[0115] (2) Use a vacuum dough mixer to fully mix the above-mentioned powder and liquid into dough, press the dough into dough strips, and leave the dough strips to mature for 40 minutes;

[0116] (3) Use a noodle belt continuous calender to press the matured noodle belt to the required thickness, and then use a #18 square knife to cut strips to make noodle bodies;

[0117] (4) The noodle is placed in boiling water and boiled for 3 minutes;

[0118] (5) Rinse the boiled noodles with water below 20°C and with a hardness of below 8°C for 2 minutes, and then dip in an aqueous solution containing 0.8wt% l...

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Abstract

The invention discloses a preparation process of preserved wet noodles, and the process comprises the following procedures: mixing flour, a preserved noodle auxiliary material and water; doughing the obtained mixture, pressing the dough into flour tapes, and ripening the flour tapes in a static manner; adopting a flour tape continuously calendar for pressing the ripened flour tapes into the needed thickness, then cutting into strips and preparing a flour body; boiling the flour body in boiling water; and rinsing the boiled flour body, and then carrying out acid leaching for 48-90 seconds; andputting the flour body subjected to acid leaching in a package, carrying out vaccum package, sterilizing and cooling, thus obtaining the product. The inventor provides a preparation process capable of reducing the sour of the preserved wet noodles through researching the influence of the raw material selection and processing technic on the sour of the preserved wet noodles. The preserved wet noodles prepared by the preparation process in the invention have the advantages of obviously reduced sour and improved taste, and the preparation process has the positive effects on popularizing and marketing the preserved wet noodles.

Description

technical field [0001] The invention relates to a production process of fresh-keeping wet noodles, in particular to a production process of low-acidity fresh-keeping wet noodles. Background technique [0002] Fresh-keeping wet noodles, also known as LL noodles, are a new, green, convenient and fresh-keeping healthy food, also known as long-life instant noodles. This product was first successfully developed by Japanese manufacturers in the early 1990s. [0003] At present, food consumption in the world is developing towards health, delicacy and convenience, and health includes the concepts of nutrition and safety. Fresh-keeping wet noodles are a nutritious and safe high-value-added food. They are popular with consumers in Japan, Europe, Southeast Asia (such as Singapore, India, Vietnam, etc., Hong Kong, China, Taiwan, etc.) and Australia. The potential is huge. The product can be eaten directly or cooked, especially in summer, it can be eaten directly in cold salad. [00...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L7/113
Inventor 陈慧张晖陆娅姚剑军汪小禄沈夏艳
Owner SHANGHAI LIANGYOU GRP
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