Method for processing noodles with dark tea paste instead of edible gum

A processing method and technology of edible gum, applied in application, food preparation, food science and other directions, can solve problems such as harmfulness, and achieve the effects of long shelf life, good health, good toughness, strong taste, etc.

Inactive Publication Date: 2015-04-08
益阳市修山钟氏面业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional noodles use wheat flour or miscellaneous grain flour as the main raw material. When processing in large quantities, factories will add some auxiliary raw materials, such as edible glue to increase the toughness of noodles, various seasonings, and preservatives to extend the shelf life. Long-term consumption is harmful to the body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A processing method for producing noodles with black tea paste instead of edible gum, is characterized in that it comprises the following steps:

[0025] Step 1, select aged dark tea more than 10 years old, mix it with water in a weight ratio of 0.8:25;

[0026] Step 2. Heat the tea-water mixture obtained in step 2 to 110°C in an airtight container, keep it warm for 30 minutes, then cool to 50°C, and evaporate the water until the black tea paste is precipitated;

[0027] Step 3, mix the dark tea paste obtained in step 2 with flour according to the weight ratio of 1:100;

[0028] Step 4, the noodles are obtained through the noodle making process, and packed and sealed.

Embodiment 2

[0030] A processing method for producing noodles with black tea paste instead of edible gum, is characterized in that it comprises the following steps:

[0031] Step 1, select aged dark tea more than 10 years old, mix it with water in a weight ratio of 1.2:25;

[0032] Step 2. Heat the tea-water mixture obtained in step 2 to 150°C in an airtight container, keep it warm for 30 minutes, then cool to 60°C, and evaporate the water until the black tea paste is precipitated;

[0033] Step 3, mix the black tea paste obtained in step 2 with flour according to the weight ratio of 2:100;

[0034] Step 4, the noodles are obtained through the noodle making process, and packed and sealed.

Embodiment 3

[0036] A processing method for producing noodles with black tea paste instead of edible gum, is characterized in that it comprises the following steps:

[0037] Step 1. Select aged dark tea more than 10 years old and mix it with water in a weight ratio of 1:25;

[0038] Step 2. Heat the tea-water mixture obtained in step 2 to 130°C in an airtight container, keep it warm for 30 minutes, then cool to 55°C, and evaporate the water until the black tea paste is precipitated;

[0039] Step 3, mix the black tea paste obtained in step 2 with flour according to the weight ratio of 1.5:100;

[0040] Step 4, the noodles are obtained through the noodle making process, and packed and sealed.

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PUM

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Abstract

The invention discloses a method for processing noodles with dark tea paste instead of edible gum, which is characterized by comprising the following steps: 1, selecting dark tea with more than ten years, and mixing the dark tea and water according to the weight ratio being (0.8-1.2) to 25 of the dark tea to water; 2, putting the tea and water mixture obtained in the step 1 in a closed container, heating to 110-150 DEG C, performing heat preservation for 30 minutes, cooling to 50-60 DEG C, and evaporating moisture until the dark tea paste is separated out; 3, mixing the dark tea paste obtained in the step 2 and flour uniformly according to the weight ratio being (1-2) to 100 of the dark tea paste to the flour; 4, obtaining noodles through the noodle-manufacture technology, packaging and bagging. The noodles, produced through the process method disclosed by the invention, are free from any additives, and have powerful tenacity, excellent taste, rich nutritional ingredients, effect of health care and health maintenance and long expiration date.

Description

technical field [0001] The invention relates to the field of noodle production and processing, in particular to a processing method for producing noodles with black tea cream instead of edible glue. Background technique [0002] Noodles are a healthy food that is easy to make, convenient to eat, rich in nutrition, can be a staple food and fast food, and has been accepted and loved by people all over the world. Traditional noodles are mainly made of wheat flour or miscellaneous grain flour. When processed in large quantities, factories will add some auxiliary materials, such as edible glue to increase the toughness of noodles, various seasonings, and preservatives to extend the shelf life. Long-term consumption is harmful to the body. The noodle with vegetable juice, mung bean powder and other raw materials added to the flour that appeared later enriched the taste of the noodle and was deeply loved by everyone. With the improvement of living standards, in addition to the tas...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/105
Inventor 陈文詹兴吾
Owner 益阳市修山钟氏面业有限公司
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