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Noodles and preparation method thereof

A technology for noodles and noodles, which is used in food preparation, dough processing, baking, etc., can solve the problems of easy discoloration of noodles, affecting noodles eating, affecting noodles stability and storage time, etc.

Inactive Publication Date: 2014-12-10
HENAN PROVINCE ZHONGTIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] After adding coarse grains and vegetable juice to traditional noodles, it will affect the stability and storage time of noodles
This has also led to the uneven quality of existing noodles on the market. For example, some noodles are prone to discoloration during storage or boiling, and the taste is also unstable, which directly affects the eating of noodles.

Method used

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  • Noodles and preparation method thereof
  • Noodles and preparation method thereof
  • Noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] The preparation of embodiment 1 noodles

[0063] Wheat flour comes from Henan Huaxing Flour Co., Ltd.; salt comes from Fengqiu County Salt Industry Company; caustic soda comes from Tianjin Bohua Yongli Chemical Co., Ltd.; tea polyphenols comes from Zhengzhou Junkai Chemical Products Co., Ltd.; Algae (Spirulina platensis species) comes from Shandong Binzhou Tianjian Biotechnology Co., Ltd.

[0064] The spirulina extract is prepared according to the following method: take the spirulina, steam blanching, cooling, pulverizing, beating and grinding, and collecting the spirulina pulp to obtain the product.

[0065] Weigh each component according to the following formula and set aside:

[0066] 5kg of spirulina extract, 83kg of wheat flour, 0.5kg of salt, 0.1kg of alkali, 0.01kg of tea polyphenols, and 10kg of water.

[0067] Prepare noodles as follows:

[0068] (1) Kneading, maturing and waking up:

[0069] First, dissolve table salt, spirulina extract, food alkali, tea pol...

Embodiment 2

[0075] The preparation of embodiment 2 noodles

[0076] Wheat flour comes from Henan Huaxing Flour Co., Ltd.; salt comes from Fengqiu County Salt Industry Company; caustic soda comes from Tianjin Bohua Yongli Chemical Co., Ltd.; tea polyphenols comes from Zhengzhou Junkai Chemical Products Co., Ltd.; The glue comes from Zhengzhou Junkai Chemical Products Co., Ltd.; the starch comes from Hebei Baiwei Biotechnology Co., Ltd.; the spirulina comes from Shandong Binzhou Tianjian Biotechnology Co., Ltd.

[0077] Prepare spirulina extract as follows:

[0078] The spirulina is taken, blanched with steam, cooled, crushed, beaten and ground, and the spirulina pulp is collected to obtain the product.

[0079] Weigh each component according to the following formula and set aside:

[0080] 5kg of spirulina extract, 90kg of wheat flour, 0.5kg of salt, 0.1kg of alkali, 0.02kg of tea polyphenols, 0.6kg of starch, 0.05kg of carrageenan, and 15kg of water.

[0081] Prepare noodles as follows...

Embodiment 3

[0089] The preparation of embodiment 3 noodles

[0090] Wheat flour comes from Henan Huaxing Flour Co., Ltd.; salt comes from Fengqiu County Salt Industry Company; caustic soda comes from Tianjin Bohua Yongli Chemical Co., Ltd.; tea polyphenols comes from Zhengzhou Junkai Chemical Products Co., Ltd.

[0091] Get leek, prepare leek extract according to the following method:

[0092] Acceptance of leek→selection→cleaning→secondary sorting→cutting→steam blanching at 66°C→cooling in cold water at 6°C→crushing→beating→grinding→secondary grinding→leek pulp→storage and standby.

[0093] Weigh each component according to the following formula and set aside:

[0094] 10kg of leek extract, 87kg of wheat flour, 1kg of salt, 0.2kg of alkali, 0.05kg of tea polyphenols, and 15kg of water.

[0095] Prepare noodles as follows:

[0096] (1) Kneading, maturing and waking up:

[0097] First, dissolve salt, leek extract, alkali, tea polyphenols, and water in warm water at 30°C to obtain a mix...

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Abstract

The invention belongs to the technical field of food processing and discloses noodles and a preparation method thereof. The noodles provided by the invention comprise the following raw materials in parts by weight: 10 parts of plant extract liquid and 0.01-0.05 part of tea polyphenol. The noodles provided by the invention are good in quality stability and mouth feel stability, cannot be faded when being stored or boiled with water, can be stored for a long term, and is relatively favorable for eating and popularization.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to noodles and a preparation method thereof. Background technique [0002] Noodles are made from grain or bean flour with water and made into dough, or pressed or rolled into slices and then cut or pressed, or made into strips (narrow or wide, or flat or round) or small flakes, and finally boiled, fried, braised or fried. Noodles are accepted and loved by people all over the world because of their characteristics such as simple preparation, convenient eating, rich nutrition and various patterns. [0003] Noodles are one of people's favorite foods. They can be cooked now, or stored and eaten for a long time after the noodles are dried. Along with the quickening of people's rhythm of life, people more and more pursue efficiency, so, have the feature such as shelf-life, instant, dry noodles more and more be favored by consumers in general. At present, there are various types...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A21D2/36A23L7/109
CPCA23L7/109A23L29/20A23L29/212A23L33/105A23V2002/00A23V2250/21A23V2250/2132A23V2250/5036A23V2250/5118A23V2250/202A23V2250/2102
Inventor 陈晟杰王红磊李宗繁
Owner HENAN PROVINCE ZHONGTIAN FOOD