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Noodle processing method with low fracture rate

A technology of noodles and production methods, which is applied in the field of food processing, can solve the problems of fragility and easy breaking of dried noodles, and achieve the effect of transportation resistance, simple ingredients, and good elasticity

Active Publication Date: 2014-06-18
想念食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Aiming at the problem that the existing dried noodles are easily broken and fragile, the present invention provides a noodle processing method with a low breaking rate. By strictly controlling the ratio of the noodles and the processing conditions, the prepared noodles are not brittle, not easy to break and have good elasticity. good features

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] In order to express clearly, according to the preparation method of saponin-rich fennel seeds, the saponin-rich cinnamon seeds used in making noodles are first prepared, and the steps are as follows:

[0045] (1) Raw material preparation: Take washed and dried Chushizi, grind it into powder, and take the part that can pass through a 20-mesh sieve:

[0046] (2) Frying: Mix the Chushizi processed in step (1) with iodine-free salt at a mass ratio of 97:3, mix well and put them in a pot for frying. The temperature of the pot should be controlled at 118-127°C between; fry for 8 minutes, and need to keep stirring during the process; here, non-iodized salt is particularly important, which can effectively destroy macromolecular substances during the frying process;

[0047] (3) Forging: use a 50 kg forging hammer to forge the fried Chu Shizi in step (2), the forging time is 2 minutes;

[0048] (4) Freezing: Freeze the forged Chushi seeds in step (3) at -65°C for 18 minutes;

...

Embodiment 2

[0067] The same as Example 1, the difference is that in the preparation method of saponin-rich fennel seeds: the temperature of the medium pot in step (2) should be controlled between 105-118°C; frying for 10 minutes; the forging time in step (3) 6 minutes; the freezing temperature in step (4) is -50°C, and keep for 18 minutes; in the specific production method of noodles: the water content in step (A) is 15 parts; the test index of wheat flour pasting characteristics of wheat flour is : The peak viscosity is 2301.2 mPa s, the lowest viscosity is 2000.9 mPa s, and the attenuation value is 753.4 mPa s; in step (B), put the dough in an environment of 25°C, and let the dough rest for 25 min; step (C) Medium rolling: immediately after the rest is completed, the dough is continuously rolled on the press, and there are 5 times of dough turning during the rolling process; in step (E), the relative humidity of the environment is 42% and the temperature is 40 °C Dry under the condition...

Embodiment 3

[0069] The same as Example 1, the difference is that in the preparation method of saponin-rich fennel seeds: the temperature of the medium pot in step (2) should be controlled between 105-118°C; fry for 5-10 min; forge in step (3) The beating time is 2-6 minutes; the freezing temperature in step (4) is -80°C and kept for 10 minutes; in the specific production method of noodles: the water content in step (A) is 10 parts; the wheat flour gelatinization of wheat flour The characteristic test indicators are: the peak viscosity is 2399.07 mPa s, the minimum viscosity is 2100.7 mPa s, and the attenuation value is 798.88 mPa s; in step (B), the dough is placed in an environment of 35 °C, and the dough is allowed to stand for 10 minutes; Rolling in step (C): Immediately after the rest is completed, the dough is continuously rolled on the press, and there are 4 times of dough belt turning process during the rolling process; in step (E), the relative humidity of the environment is 27%, ...

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Abstract

The invention discloses a noodle processing method with low fracture rate, and belongs to the field of food processing. The method comprises the following steps: (A) preparing of raw materials, namely weighting the following substances in parts by mass: 95 parts of wheat flour, 2.5 parts of salt, 2 parts of fructus broussonetia containing rich saponin and 10-15 parts of water; (B) dough making; (C) rolling; (D) pressing; (E) drying; (F) sterilizing and packaging. The method breaks through the existing design idea, and the noodles obtained through a special processing technology and fructus broussonetia containing rich saponin prepared through the special technology have good elasticity, and are not easy to fracture and suitable for long-time transportation.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for making dried noodles with a low breaking rate, and more specifically, relates to a processing method for noodles with a low breaking rate. Background technique [0002] Noodles are a type of dough made from grain or bean flour mixed with water, which is then either pressed or rolled into sheets and then cut or pressed, or made into strips (either narrow or wide, or flat or round) or small flakes, and finally boiled, fried, stewed and fried. There are many patterns and varieties. Such as fried noodles in Beijing, Lao noodles in Hebei, sliced ​​noodles in Shanxi, Yangchun noodles in Shanghai, and Dandan noodles in Hong Kong and Taiwan. Because it is simple to make, convenient to eat, nutritious, the health care food that can be both staple food and fast food is accepted and liked by the people. [0003] What modern families often eat is the factory-packed ...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/03A23L7/109A23L29/00
CPCA23L7/109A23L29/00A23V2002/00A23V2200/228A23V2250/21
Inventor 丁丹丹
Owner 想念食品股份有限公司
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