Konjak noodles and production process thereof

A production process and technology of konjac, which is applied in the field of konjac noodles and its production process, can solve problems such as the inability to meet the needs of high nutritional components, and achieve the effects of preventing and treating digestive system diseases, diabetes and hypertension

Inactive Publication Date: 2012-03-21
SHUICHENG TIANRUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Wheat flour noodles are a major pasta product that people in China and even Southeast Asia prefer and are accustomed to. However, its nutritional ingredients are only wheat starch and dietary fiber, which can only meet the general requirements of people's current life, and cannot meet the human body's need for other high-nutrient ingredients. needs
As people have entered the modern consumption concept stage of pursuing dietary nutrition, environmental protection and enhancing human health, traditional wheat flour noodles can no longer meet the needs of people's dietary consumption level in modern society.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: the production technology of konjac noodles, specifically comprises the following steps:

[0021] Konjaku is washed, dried in a drying oven, pulverized to 120 mesh to obtain konjac flour, konjac flour 10 kg, iodized salt 80 g and flour 90 kg and drinking water are poured into vacuum and in a ratio of 5:1. The noodle machine is kneaded to make konjac flour dough. The konjac flour dough is sent to the noodle forming machine for drawing and cutting, and sent to the hot flow dryer to dry at 60°C. The formed noodles are packaged to obtain the konjac product. Noodle.

Embodiment 2

[0022] Embodiment 2: the production technology of konjac noodles, specifically comprises the following steps:

[0023] Konjac is washed, dried in a drying oven, pulverized to 120 mesh to obtain konjac flour, konjac flour 12 kg, iodized salt 60 g and flour 88 kg and drinking water are poured into vacuum and in a ratio of 4:1. The konjac flour dough is kneaded by the noodle machine to make konjac flour dough. The konjac flour dough is sent to the noodle forming machine for drawing and cutting, then sent to the hot flow dryer to dry at 70°C, and the formed noodles are packaged to obtain the product Konjac noodles.

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PUM

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Abstract

The invention discloses konjak noodles and a production process thereof; the konjak noodles comprise 8-12% of konjak, 0.03-0.08% of iodized salt, 88-92% of flour; the production process comprises the following steps: cleaning konjak, drying by a drying oven, crushing by a crusher to 120 meshes to obtain konjak powder; pouring the components of the konjak powder, iodized salt, and flour according to the weight ratios and water into a vacuum dough kneader according to a ratio of the components and water of 4:1-6:1 for kneading so as to prepare konjak flour dough; delivering the prepared konjak flour dough into a noodle forming machine, preparing wire drawing and cutting, drying at 50-70 DEG C in a heat-flux dryer; the noodles of the invention has the advantages of high nutritive value, toughness, chewing tolerance, softness, and delicious taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to konjac noodles and a production process thereof. Background technique [0002] Wheat flour noodles are a major pasta product that people in China and even Southeast Asia prefer and are accustomed to. However, its nutritional ingredients are only wheat starch and dietary fiber, which can only meet the general requirements of people's current life, and cannot meet the human body's need for other high-nutrient ingredients. demand. As people have entered the modern stage of pursuing dietary nutrition, environmental protection and enhancing human health, traditional wheat flour noodles can no longer meet the needs of people's dietary consumption levels in modern society. Contents of the invention [0003] The purpose of the present invention is to provide a kind of nutritious konjac noodles and its production method by adding konjac ingredients in ordinary noodles, so that ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 刘永福
Owner SHUICHENG TIANRUI FOOD
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