Temilmyces fuiginosus noodle and processing method thereof

A processing method and the technology of Gallus pilosulae, which are applied in the field of Gallus miltiorrhiza noodles and its processing, can solve the problems of boiled paste, single variety, poor toughness, etc., and achieve the effect of increasing flexibility and increasing taste

Inactive Publication Date: 2013-11-06
安徽省凤宝粮油食品(集团)股份有限公司
View PDF7 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the noodles on the market are processed from wheat flour, and the variety is relatively single. At the same time, problems such as boiled, poor toughness, and low gluten will appear during the cooking process, making the taste not pure and smooth.
Moreover, the nutrition and taste of noodles are relatively simple at present. It is common to add eggs, and they are made of flour as the main material. There are no noodles made of other ingredients as the main material.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of gallinaceous mushroom noodles, comprising by weight components:

[0026] 200 parts of gallinaceous fungus, 70 parts of flour, 10 parts of rice flour, 20 parts of soybean flour, 20 parts of peanut powder, 30 parts of oat flour, 10 parts of eggs, 10 parts of milk powder, 20 parts of yam powder, 20 parts of buckwheat flour, 40 parts of sweet potato powder 10 parts of black fungus powder, 20 parts of corn flour, 1 part of transglutaminase, 3 parts of sodium stearoyl lactylate.

[0027] Above gallinarum noodles are processed by following steps:

[0028] (1) Mix the components according to the weight part, add water for mixing according to the weight part ratio of flour: water 1:0.1, and send it into the dough mixer after mixing to form a dough;

[0029] (2) Send the reconciled dough to the noodle press machine for pressing into noodle cakes;

[0030] (3) Cut the noodle cake into noodles with a cutter, and then send it to the curing equipment for curing. The curin...

Embodiment 2

[0035] A kind of gallinaceous mushroom noodles, comprising by weight components:

[0036] 220 parts of gallinaceous fungus, 80 parts of flour, 15 parts of rice flour, 30 parts of soybean flour, 23 parts of peanut powder, 40 parts of oat flour, 15 parts of eggs, 25 parts of milk, 30 parts of yam powder, 25 parts of buckwheat flour, 50 parts of sweet potato powder 15 parts of black fungus powder, 22 parts of corn flour, 2 parts of transglutaminase, 4 parts of sodium stearoyl lactylate.

[0037] The processing method of described gallinaceous mushroom noodles is carried out by the following steps:

[0038] (1) Mix the components according to the weight part, add water for mixing according to the weight part ratio of flour: water 1:0.1, and send it into the dough mixer after mixing to form a dough;

[0039] (2) Send the reconciled dough to the noodle press machine for pressing into noodle cakes;

[0040] (3) Cut the noodle cake into noodles with a cutter, and then send it to the...

Embodiment 3

[0045] A kind of gallinaceous mushroom noodles, comprising by weight components:

[0046] 230 parts of gallinaceous fungus, 85 parts of flour, 20 parts of rice flour, 33 parts of soybean flour, 25 parts of peanut powder, 42 parts of oat flour, 16 parts of eggs, 26 parts of milk, 32 parts of yam powder, 27 parts of buckwheat flour, 55 parts of sweet potato powder 16 parts of black fungus powder, 24 parts of corn flour, 2.5 parts of transglutaminase, 5 parts of sodium stearoyl lactylate.

[0047] The processing method of described gallinaceous mushroom noodles is carried out by the following steps:

[0048] (1) Mix the components according to the weight part, add water for mixing according to the weight part ratio of flour: water 1:0.2, and send it into the dough mixer after mixing to form a dough;

[0049] (2) Send the reconciled dough to the noodle press machine for pressing into noodle cakes;

[0050] (3) Cut the noodle cake into noodles with a cutter, and then send it to t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a temilmyces fuiginosus noodle and a processing method thereof. The temilmyces fuiginosus noodle is composed of following components in parts by weight: 200 to 260 parts of temilmyces fuiginosus, 70 to 100 parts of flour, 10 to 30 parts of rice flour, 20 to 40 parts of soybean flour, 20 to 30 parts of peanut flour, 30 to 50 parts of oatmeal, 10 to 20 parts of eggs, 10 to 30 parts of milk powder, 20 to 40 parts of yam flour, 20 to 30 parts of bucket wheat flour, 40 to 70 parts of sweet potato flour, 10 to 20 parts of black fungus flour, 20 to 30 parts of corn flour, 1 to 4 parts of transglutaminase and 3 to 8 parts of sodium stearyl lactate. The prepared temilmyces fuiginosus noodles taste smooth and delicious after the noodles are thoroughly cooked, and the noodles will not gelatinize during the cooking.

Description

technical field [0001] The invention belongs to the field of food, in particular to a kind of noodles with gallinaceous fungus and a processing method thereof. Background technique [0002] Noodles are very popular as a pasta product, especially the barley and wheat grown in the north, so people prefer pasta. At present, most of the noodles on the market are processed from wheat flour, and its variety is relatively single. At the same time, problems such as boiled, poor toughness, and low gluten will appear in the cooking process, making the taste not pure and smooth. Moreover, the nutrition and taste of noodles are relatively simple at present. Eggs are commonly added, and they are made of flour as the main material. There are no noodles made of other ingredients as the main material. [0003] Chicken fir fungus, also known as toadstool, chicken mushroom, mountain mushroom and so on. Mycological classification belongs to the genus Gallinarum and Gallinarum sinica, isolate...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/28A23L1/30A23L31/00A23L33/10
Inventor 潘永峰
Owner 安徽省凤宝粮油食品(集团)股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap