Nutritious noodle rich in glutinous wheat flour

A technology of glutinous wheat and wheat flour, applied in application, food preparation, food science and other directions, can solve the problems of new raw materials of glutinous wheat flour, etc., and achieve the effects of outstanding viscoelasticity, short gelatinization time, and soft and glutinous taste.

Inactive Publication Date: 2013-10-02
HUBEI BAIDIAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Up to now, among the existing dried noodles, ordinary wheat flour is evenly used as the main raw material to make, and there is no report on the introduction of new waxy wheat flour raw materials.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Weigh 2.4kg of edible salt and dissolve it in 78kg of pure water for later use. Weigh 200kg of wheat flour, 40kg of waxy wheat flour, 0.4kg of konjac flour and 0.2kg of sodium alginate, pre-mix them, pass through a 40-mesh vibrating sieve and place them in the dough mixer In the middle, first mix the materials at a low speed of 60r / min, stir for 1min, increase the speed to 120r / min and quickly add fully dissolved aqueous solution, so that the flour can quickly and fully absorb water, stir for 5min, then reduce the speed to 90r / min, stir for 5min, The starch absorbs water and swells, the gluten network structure forms and wraps the swollen starch molecules, and the loose dough is obtained. The temperature is 20 ~ 25 ℃, and the relative humidity is greater than 90%. corrugated roll + smooth roll) to obtain dense and uniform dough strips, and then secondly matured for 20 minutes at a temperature of 20 ~ 25 °C and a relative humidity greater than 90%, and then gradually thin...

Embodiment 2

[0042]Weigh 3.0kg of edible salt and dissolve it in 85kg of pure water for later use; weigh 200kg of wheat flour, 60kg of waxy wheat flour, 0.8kg of konjac powder and 0.5kg of sodium alginate, pre-mix them, pass through a 40-mesh vibrating sieve and place them in a dough mixer , first mix the materials at a low speed of 60r / min, stir for 1min, then increase the speed to 120r / min and quickly add a fully dissolved aqueous solution to make the flour quickly and fully absorb water, stir for 5min, then reduce the speed to 90r / min, stir for 5min, starch Swell by absorbing water, form a gluten network structure and wrap the swollen starch molecules to obtain a loose dough. Leave it to mature for 10 minutes at a temperature of 20 ~ 25°C and a relative humidity greater than 90%, and then send the dough to the calendering unit (drawing roller + corrugated roller + smooth roller) to obtain dense and uniform dough strips, which are aged for 20 minutes at a temperature of 20 ~ 25°C and rela...

Embodiment 3

[0044] Weigh 3.5kg of edible salt and dissolve it in 95kg of purified water for later use; weigh 200kg of wheat flour, 85kg of waxy wheat flour, 0.9kg of konjac flour and 0.6kg of sodium alginate, pre-mix them and pass through a 40-mesh vibrating sieve and place them in a dough mixer , first mix the materials at a low speed of 60r / min, stir for 1min, then increase the speed to 120r / min and quickly add a fully dissolved aqueous solution to make the flour quickly and fully absorb water, stir for 5min, then reduce the speed to 90r / min, stir for 5min, starch Swell by absorbing water, form a gluten network structure and wrap the swollen starch molecules to obtain a loose dough. Leave it to mature for 10 minutes at a temperature of 20 ~ 25°C and a relative humidity greater than 90%, and then send the dough to the calendering unit (drawing roller + corrugated roller + smooth roller) to obtain dense and uniform dough strips, which are aged for 20 minutes at a temperature of 20 ~ 25°C a...

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PUM

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Abstract

The invention discloses a nutritious noodle rich in glutinous wheat flour, and more specifically relates to a product of grain processing. The nutritious noodle comprises, by mass, 47 to 87% of common wheat flour and 10 to 50% of glutinous wheat flour as main ingredients, 0.2 to 1.5% of konjac fine powder and sodium alginate as auxiliary ingredients, and 0.3 to 1.5% of salt as an ingredient. The nutritious noodle is prepared by following steps: purified water in proportional quantity is added in a mixture of the ingredients above, wherein the mass ratio of the ingredients to purified water is 100:32-35; the mixture is kneaded into dough, and then is cured, rolled and pressed, cut into strips and shaped, and dried, so as to obtain the ultrathin nutritious noodle with a thickness of 0.5 to 0.6mm. The innovation of the main ingredients and the ratio of the nutrients are reasonable; the noodle is rich in nutrient, has excellent viscoelasticity, soft and tenacity mouthfeels, and is easy to cook; broken rate is low; and it only takes 1.5 to 2.5min to cook the noodle.

Description

technical field [0001] The invention relates to nutritional dried noodles rich in waxy wheat flour, which belongs to the field of food processing, and in particular relates to grain processing products. technical background [0002] China is the largest producer and consumer of dried noodles in the world. As a traditional healthy staple food, dried noodles are made of ordinary wheat flour (or with the addition of edible salt, edible alkali and other quality improvers), processed by mechanism, hung and dried, and then cut. Dried noodles into a certain length. All kinds of ordinary dried noodles, miscellaneous grains dried noodles, nutritionally enhanced dried noodles and flavored dried noodles that appear on the market are made of ordinary wheat flour. It is more than 98%, and the wheat flour used in miscellaneous grain noodles is also more than 90%, and ordinary noodles are limited to raw material characteristics and quality requirements, and the thickness is greater than 0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/125A23L33/21
Inventor 李庆龙
Owner HUBEI BAIDIAN IND
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