Production method of fermented corn noodles with large rehydration and small cooking loss rate

A technology for corn noodles and a production method, applied in the directions of bacteria, lactobacillus, food science, etc. used in food preparation, can solve the problems of poor rehydration of noodles, high cooking loss rate, lack of gluten protein, etc., and achieves increased density and The effect of surface smoothness, reduced strip breakage, and shortened fermentation time

Inactive Publication Date: 2014-09-24
BOHAI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the lack of gluten protein and high cellulose content in corn, the processing properties of corn dough such as viscoelasticity, extensibility and plasticity are poor
Therefore, the fermented corn noodles made by traditional techniques are easy to break, and the storage time is short, which limits the industrialization of corn noodles
Some people use extrusion technology to solve the above problems. Although the breaking rate is reduced and the storage time is prolonged, the rehydration of noodles is poor and the cooking loss rate is high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1. Fermentation of corn dregs: add an equal amount of water to the corn dregs, which contains 0.1% Lactobacillus plantarum P8 bacterial powder by mass fraction, seal the surface, soak and ferment for 12 hours.

[0016] 2. Squeeze and ripen: Use a noodle extruder to extrude the fermented corn dregs into strips, ripen them, comb the noodles, and cut the noodles into 15-20cm long.

[0017] 3. Regulating moisture: place the noodles at 20±2°C, and adjust the moisture content of the noodles to 12% to 13%.

[0018] 4. Microwave vacuum drying: Dry for 20 minutes under the conditions of microwave power 1000W, temperature 60°C, material layer thickness 20mm, and vacuum degree 7000Pa.

Embodiment 2

[0020] 1. Fermentation of corn dregs: add an equal amount of water to the corn dregs, which contains 0.1% Lactobacillus plantarum P8 bacterial powder by mass fraction, seal the surface, soak and ferment for 12 hours.

[0021] 2. Squeeze and ripen: Use a noodle extruder to extrude the fermented corn dregs into strips, ripen them, comb the noodles, and cut the noodles into 15-20cm long.

[0022] 3. Regulating moisture: place the noodles at 20±2°C, and adjust the moisture content of the noodles to 12% to 13%.

[0023] 4. Microwave vacuum drying: Dry for 15 minutes under the conditions of microwave power 1400W, temperature 50°C, material layer thickness 30mm, and vacuum degree 7000Pa.

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PUM

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Abstract

A production method of fermented corn noodles with large rehydration and small cooking loss rate comprises the steps: adding equal amount of water into corn ballast, allowing to contain a lactobacillus plantarum P8 bacteria powder with the mass fraction of 0.1%, and fermenting for 12 h; extruding the fermented corn ballast into strips by a noodle extruding machine, curing, combing the noodles, and cutting the noodles into 15-20 cm long segments; placing the corn noodles at the temperature of 20+ / -2 DEG C, and adjusting the moisture content of the noodles to 13%-14%; and under conditions of the microwave power of 600 W-1800 W, the temperature of 40 DEG C-70 DEG C, the material layer thickness of 10 mm-40 mm and the vacuum degree of 6000 Pa-8000 Pa, drying until the moisture content is 7%-9%. The product has a special flavor of traditional fermented corn noodles, and is bright in surface color and luster, large in rehydration, low in cooking loss rate, low in strip-breaking rate, and long in storage period.

Description

technical field [0001] The invention belongs to a food processing method, in particular to a production method of fermented corn noodles with high rehydration property and low cooking loss rate. Background technique [0002] Fermented corn noodles are a traditional folk food in Northeast my country. It only uses corn as a raw material, which is fermented, ground, stripped and boiled. Fermented corn noodles are rich in a variety of nutrients beneficial to the human body, have a unique flavor, and are deeply loved by people. Due to the lack of gluten protein and high cellulose content in corn, the processing properties of corn dough such as viscoelasticity, extensibility and plasticity are poor. Therefore, the fermented corn noodles made by traditional techniques are easy to break, and the storage time is short, which limits the industrialization of corn noodles. Somebody utilizes extruding technology to solve the above-mentioned difficult problem, though reduced breaking ra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/105A23L1/29A23L7/109A23L7/104A23L33/00
CPCA23L5/34A23L7/109A23L33/00A23V2002/00A23V2400/169A23V2300/10
Inventor 惠丽娟马涛邵悦冯彦博孙建华马勇张琪张程刘水琳
Owner BOHAI UNIV
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