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Green tea fresh noodle and method for making same

A processing method and technology for fresh noodles, which are applied in application, food preparation, food science and other directions, can solve the problems such as the taste is not as strong as noodles, the production form is limited, and cannot satisfy consumers, etc., and achieves good color protection effect and low cost. Effect

Inactive Publication Date: 2012-12-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But with regard to green tea noodles, its production form is limited to vermicelli product (referring to CN101664124A, CN102178161A etc.) at present, although it is easy to maintain quality, mouthfeel is not as good as the fresh noodle products that face fragrance is strong, chewiness is smooth, can't satisfy consumer's demand need

Method used

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  • Green tea fresh noodle and method for making same

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Effect test

Embodiment 1

[0052] Green tea fresh noodle formula: green tea powder 2kg, wheat flour 98kg, sterile water 28kg, salt 2kg, citric acid 0.6kg, sodium alginate 0.4kg, guar gum 0.15kg, compound phosphate 0.1kg.

[0053] Processing steps: put 98kg of wheat flour into microwave equipment with an output power of 800w for 50s, let it stand to cool to room temperature, add 0.2kg of sodium alginate, 0.15kg of guar gum, and 0.1kg of compound phosphate conditioner and mix well; Mix 2kg of green tea powder with 2kg of salt, 0.6kg of citric acid, and 0.2kg of sodium alginate to preserve freshness and color. Slowly add 22kg of sterile water, stir to make it fully mixed, and refrigerate at 4°C overnight; Put the treated wheat flour mixture in the dough mixer, slowly add the above tea powder mixture, then gradually add 6kg of sterile water, and knead the dough for 7 minutes; after standing at room temperature for 40 minutes, gradually roll it to a 0.9mm thick dough sheet, cut into strips, and weigh , PET / P...

Embodiment 2

[0058] Green tea fresh noodle formula: 4kg of green tea powder, 96kg of wheat flour, 30kg of sterile water, 3kg of salt, 0.4kg of citric acid, 0.5kg of sodium alginate, 0.4kg of guar gum, and 0.2kg of compound phosphate.

[0059] Processing steps: put 96kg of wheat flour into microwave equipment with an output power of 2000w for 30s, let it stand to cool to room temperature, add 0.1kg of sodium alginate, 0.4kg of guar gum, and 0.2kg of compound phosphate conditioner and mix well; Mix 4kg of green tea powder with 3kg of salt, 0.4kg of citric acid, and 0.4kg of sodium alginate to preserve freshness and color, and slowly add 18kg of sterile water, stir to make it fully mixed, and refrigerate and stand overnight at 4°C; Put the treated wheat flour mixture in the dough mixer, slowly add the above tea powder mixture, then gradually add 12g of sterile water, and knead the dough for 7 minutes; after standing at room temperature for 40 minutes, gradually roll it to a 0.9mm thick dough s...

Embodiment 3

[0064] Green tea fresh noodle formula: 1kg of green tea powder, 99kg of wheat flour, 26kg of sterile water, 1kg of salt, 0.2kg of citric acid, 0.05kg of sodium alginate, and 0.3kg of guar gum.

[0065] Processing steps: Put 99kg of wheat flour into a microwave equipment with an output power of 600w for 120s, let it stand to cool to room temperature, add 0.3kg of guar gum and mix well; mix 1kg of green tea powder with 1kg of salt and 0.2kg of lemon Acid and 0.05kg of sodium alginate fresh-keeping and color-protecting agent are mixed evenly, slowly add 18kg of sterile water, stir to make it fully mixed, refrigerate and stand overnight at 4°C; put the processed wheat flour mixture in the dough mixer, Slowly add the above tea powder mixture, then gradually add 8g of sterile water, and knead the dough for 7 minutes; after standing at room temperature for 30 minutes, gradually roll it to a 0.8mm thick dough sheet, cut into strips, weigh, and use PET / PP composite film packaging materi...

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Abstract

The invention discloses a green tea fresh noodle and a method for making the same. The green tea fresh noodle is the fresh noodle which takes wheat flour and green tea powder as main ingredients, and further contains salt, citric acid, sodium alga acid, guar gum, compound phosphate, water and other ingredients. The method for making the noodle comprises the steps of: taking the wheat flour to be subjected to sterilization and enzyme deactivation, mixing the ingredients of the green tea fresh noodle with other raw materials uniformly, standing the formed green tea dough at a room temperature, sequentially rolling and shredding the green tea dough, and packaging the obtained noodle product in a protective atmosphere. The green tea fresh noodle has the advantages of green color, smooth surface, smooth and chewy taste, rich nutrition, pleasant green tea taint scent, no preservative addition, stable quality, safety, no toxicity and quality guarantee period of 14 days at the room temperature; and the method for making the noodle is simple and convenient to operate and low in cost.

Description

technical field [0001] The invention relates to fresh pasta and a processing method thereof, in particular to fresh green tea noodles and a processing method thereof. Background technique [0002] With the rapid development of the country's economy, the concept of nutrition and health care has become increasingly popular. Green tea is a traditional health drink in my country. It contains various biologically active ingredients such as tea polyphenols, tea polysaccharides, and theanine. There have been many staple foods with health care functions made of green tea, such as cakes and noodles. But with regard to green tea noodles, its production form is limited to vermicelli product (referring to CN101664124A, CN102178161A etc.) at present, although it is easy to maintain quality, mouthfeel is not as good as the fresh noodle products that face fragrance is strong, chewiness is smooth, can't satisfy consumer's demand need. Contents of the invention [0003] The object of th...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 朱科学代昕周惠明郭晓娜彭伟
Owner JIANGNAN UNIV
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