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Fresh-keeping dough production method

A production method and technology for fresh-keeping noodles, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of high salt content of products, complex raw material components, complicated processing steps, etc., and achieve low salt content, good product taste, The effect of easy process control

Inactive Publication Date: 2014-04-02
毕利文
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] A Chinese invention patent for a fresh-keeping method of fresh wet noodles, the application date is 2008.07.14, the publication date is 2008.12.10, the publication number is CN101317685B, which discloses a production method of wet noodles, although the wet noodles produced by this method can be stored at room temperature 2 months, low temperature storage for 6 months, but its raw material composition is complex, the processing steps are cumbersome, the production cycle is long, and the product has high salt content, which is not healthy

Method used

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Embodiment Construction

[0008] The weight of flour is calculated as 100%, and the percentage by weight is 0.5-1.5% salt, 2.0-3.0% sorbitol, 0.05-0.15% propylene glycol, and 0.1-0.5% is composed of 60% sodium tripolyphosphate and 40% sodium hexametaphosphate Compound phosphate and 2-4% edible alcohol are mixed with purified water, fully dissolved and added to flour and stirred in parallel. It is best to use high-quality high-gluten flour for flour. The water temperature of pure water in winter is 18-27 ℃, and the water temperature of pure water in summer is 10-18 ℃. The total amount of pure water added is controlled at 15-20 kg per 100 kg of flour. Rapid stirring (150±5rev / min) at different temperatures: 5-6 minutes in summer, 8-10 minutes in spring and autumn, 12-13 minutes in winter; slow stirring (75±5rev / min) for 3-4 minutes , so that the temperature of the dough reaches 19--28°C, and the kneading process is completed; then the dough is pressed into two dough sheets by two parallel rollers, and th...

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Abstract

The present invention relates to a fresh-keeping dough production method. The purpose of the present invention is to provide a fresh-keeping dough production method with characteristics of long retention period, simple formula, short production period, low cost, and low salt content. The method of the present invention comprises the following steps: (1) carrying out dough making: 0.5-1.5% by weight of salt, 2.0-3.0% by weight of sorbitol, 0.05-0.15% by weight of propylene glycol, 0.1-0.5% by weight of a composite phosphate (components of the composite phosphate comprise 60% by weight of sodium tripolyphosphate and 40% by weight of sodium hexameta phosphate), and 2.0-3.0% by weight of edible alcohol are added to purified water, the resulting mixture and flour are mixed after dissolving, a stirring treatment is performed for 8-17 minutes, wherein per 100 kg of the flour is added with 15-20 kg of the water, the water temperature is 10-27 DEG C, the flour weight is adopted as 100% and as the calculation reference; (2) carry out primary aging: the temperature is 18-28 DEG C, and the time is 12-22 minutes; (3) carrying out mechanical sheet pressing; (4) carrying out secondary aging: the temperature is 20-33 DEG C, the humidity is more than or equal to 80%, and the time is 40-50 minutes; (5) carrying out calendaring and noodle preparing; (6 ) carrying out three-stage continuous drying: the preceding stage drying temperature is 80-90 DEG C, the preceding stage drying time is 45-55 seconds, the middle stage drying temperature is 95-105 DEG C, the middle stage drying time is 45-55 seconds, the latter stage drying temperature is 80-90 DEG C, and the latter stage drying time is 45-55 seconds; (7) carrying out quantitative packaging.

Description

technical field [0001] The invention relates to a method for producing fresh-keeping wet noodles. Background technique [0002] The taste of dried noodles is poor, and instant noodles are not conducive to human health, while wet noodles can well maintain the nutritional content of noodles and have a good taste. With the improvement of people's requirements for quality of life, wet noodles are more and more popular. [0003] A Chinese invention patent for a fresh-keeping method of fresh wet noodles, the application date is 2008.07.14, the publication date is 2008.12.10, the publication number is CN101317685B, which discloses a production method of wet noodles, although the wet noodles produced by this method can be stored at room temperature 2 months, low temperature storage for 6 months, but its raw material components are complicated, the processing steps are cumbersome, the production cycle is long, and the product has high salt content, which is not healthy. Contents of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L7/113
Inventor 毕利文
Owner 毕利文
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