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Preparation method for soybean noodles

A noodle and soybean technology, applied in the field of preparation of soybean noodles, can solve the problems of limited raw materials, high starch content, weakened beany smell, etc., and achieve the effect of single nutrition, high protein content and long shelf life

Inactive Publication Date: 2014-12-17
JINING TANGSHENG FLOUR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional wheat noodles have high starch content and single nutritional components; soybeans are comprehensive in nutrition and rich in content, which is an ideal nutritional product
The publication number in the patent literature is CN1439291A, which discloses a soybean full-fat noodle and its processing method. The product is made of full-fat 100% soybean, which retains all the nutrition and trace elements of soybean, but the taste is not good, and the beany smell Heavier, affecting consumer acceptance of soy noodles
Publication number in the patent document is that CN1557189A discloses a kind of soybean noodles, and this product is main raw material with the soybean that removes 50-100% fat, adds wet bean curd residue and soybean protein isolate, and this product beany smell weakens to some extent, but does not Not ideal, the raw materials are limited to soybeans, and the taste of noodles is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Weigh 50 grams of all-purpose flour, 15 grams of full-defatted soybean protein powder, 10 grams of pumpkin noodles, 10 grams of full-defatted peanut protein powder, 0.3 grams of salt, and 14.7 grams of water. Mix the flour, soybean protein powder and other auxiliary materials, add 25 grams of water, the water temperature is 26 degrees, and knead the dough in the dough mixer for 27 minutes. Leave the dough coming out of the dough mixer to mature for a certain period of time, stir at a slow speed, 10 rpm, for 8 minutes, after eliminating internal stress, adjust the line speed of the final pressing roller to 30 m / min, roll it 8 times, cut After stripping, dry until the moisture content in the noodles is between 13-14%, cool to 20°C, cut into 200mm length and pack. The product tastes good, has no beany smell, and has a long shelf life.

Embodiment 2

[0012] Weigh 48 grams of all-purpose flour, 18 grams of full-defatted soybean protein powder, 12 grams of pumpkin noodles, 7 grams of full-defatted peanut protein powder, 0.4 grams of salt, and 14.6 grams of water. Mix the flour, soybean protein powder and other auxiliary materials, add 28 grams of water, the water temperature is 27 degrees, and knead the dough in the dough mixer for 30 minutes. Leave the dough coming out of the dough mixer to mature for a certain period of time, stir at a slow speed, 12 rpm, and the time is 9 minutes. After eliminating internal stress, adjust the line speed of the final pressing roller to 33 m / min, roll it 10 times, and cut After stripping, dry until the moisture content in the noodles is between 13-14%, cool to 22°C, cut into 200mm length and pack. The product tastes good, has no beany smell, and has a long shelf life.

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PUM

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Abstract

The present invention discloses a preparation method for soybean noodles and belongs to the technical field of food processing. The preparation method is characterized in that: each 100 grams of dry noodles contains 45-55 grams of all-purpose flour, 15-20 grams of full-defatted soybean protein powder, 10-15 grams of pumpkin flour, 5-10 grams of full-defatted peanut protein powder, 0.3-0.5 grams of salt and 13-15 grams of water. The preparation process comprises dough making, aging, rolling, bar cutting, drying, cutting, weighing, packaging and other steps. The soybean noodles prepared according to the present method are rich in nutrition and have significant economic benefits, and the technical problems such as thick beany flavor and short shelf life of traditional soybean noodles are solved according to the preparation method.

Description

technical field [0001] The invention relates to a preparation method of soybean noodles, belonging to the technical field of food processing. Background technique [0002] Noodles are a health food that is simple to make, convenient to eat, rich in nutrition, can be a staple food and fast food, and has been accepted and loved by people all over the world. Traditional wheat noodles have high starch content and a single nutritional component; soybeans are an ideal nutritional product with comprehensive nutrition and rich content. The publication number in the patent literature is CN1439291A, which discloses a soybean full-fat noodle and its processing method. The product is made of full-fat 100% soybean, which retains all the nutrition and trace elements of soybean, but the mouthfeel is not good, and the beany smell Heavier, affecting consumer acceptance of soybean noodles. Publication number in the patent document is that CN1557189A discloses a kind of soybean noodles, and...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/20A23L7/109A23L11/00
CPCA23L33/10A23L7/109A23L33/185
Inventor 薛孝义种道阔
Owner JINING TANGSHENG FLOUR IND
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