Fresh wet noodle premixed powder and preparation method of fresh wet noodle premixed powder

Abstract

The invention discloses fresh wet noodle premixed powder and a preparation method of the fresh wet noodle premixed powder. The fresh wet noodle premixed powder is prepared from the following components and ingredients: wheat flour, potato starch with the weight equivalent to 5-9% of that of the wheat flour, glycerol monocaprylate with the weight equivalent to 0.02-0.03% of that of the wheat flour, sodium dehydroacetate with the weight equivalent to 0.02-0.03% of that of the wheat flour, sucrose ester with the weight equivalent to 0.1-0.2% of that of the wheat flour, phosphates with the weight equivalent to 0.1-0.3% of that of the wheat flour, guar gum with the weight equivalent to 0-0.3% of that of the wheat flour, lysine with the weight equivalent to 0.15-0.25% of that of the wheat flour, vitamin B1 with the weight equivalent to 0.2-0.3% of that of the wheat flour, and vitamin B2 with the weight equivalent to 0.2-0.3% of that of the wheat flour, wherein the protein content in the wheat flour is 11-12%, the starch content in the wheat flour is 73-74%, the ash content in the wheat flour is 0.4-0.5%, and the moisture content in the wheat flour is 13-14%. The invention also discloses the preparation method of the fresh wet noodle premixed powder. Fresh wet noodles prepared from the fresh wet noodle premixed powder are bright in color and luster, strong in chewiness, low in cooking loss rate and cooked noodle breaking rate, high in nutritional value and long in shelf life.

Description

technical field [0001] The invention relates to a fresh wet noodle premix powder and a preparation method thereof. Background technique [0002] Noodles have always been loved by people as a traditional food. With the development of the economy and the improvement of people's living standards, dry noodles can no longer meet people's requirements for noodles that are fresh, nutritious, refreshing, and have a strong texture. Fresh and wet noodles have these characteristics, and they are very popular among consumers in recent years. . [0003] However, the following problems generally exist in the flour currently on the market for making fresh and wet noodles: (1) the content and ratio of main components such as protein and starch in the flour cannot meet the requirements for making high-quality fresh and wet noodles, so that the fresh and wet noodles produced The color of the noodles is poor, the texture is not good, the cooking loss rate and the breaking rate are high; (2) ...

AI Technical Summary

Problems solved by technology

[0003] However, the following problems generally exist in the flour currently on the market for making fresh and wet noodles: (1) the content and ratio of main components such as protein and starch in the flour cannot meet the requirements for making high-quality fresh and wet noodles, so that the fresh and wet noodles produced The color of the noodles is poor, the texture is not good, the cooking loss rate and the breaking rate are high; (2) the flour lacks lysine, and the protein utilization rate is not high; (3) the water content of the fresh and wet noodles produced High, it is easy to be infected by microorganisms during storage and sales, resulting in a short shelf life (about one week at room temperature, three weeks at 0-10°C)