A production method of fermented corn noodles with high rehydration property and low cooking loss rate

Abstract

A method for producing fermented corn noodles with high rehydration property and low cooking loss rate. Add an equal amount of water to corn dregs, which contains 0.1% Lactobacillus plantarum P8 bacterial powder, and ferment for 12 hours; use a noodle extruder to ferment Extrude the corn dregs into strips, mature them, comb the noodles, cut the noodles into 15-20cm long; place the corn noodles at 20±2°C, adjust the moisture content of the noodles to 13%-14%; microwave power 600W-1800W, Under the conditions of temperature 40°C-70°C, material layer thickness 10mm-40mm, vacuum degree 6000Pa-8000Pa, dry until the moisture content is 7%-9%. The product has the special flavor of traditional fermented corn noodles, bright surface color, high rehydration, low cooking loss rate, low bar breaking rate, and long 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.