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

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...

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.