Aleurone-layer fine dried noodles and preparation technology thereof

A technology of aleurone layer and wheat aleurone layer, which is applied in the field of aleurone layer noodles and its production process, can solve the problems of increased production cost, poor taste of dried noodles, and lack of texture, so as to improve the resistance to pressure, increase the toughness of noodles, prevent The effect of receding gums

Inactive Publication Date: 2014-12-24
JIAXING HEXIN TECH VENTURE CAPITAL INVESTMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the above three methods can increase the dietary fiber of dried noodles and improve the deficiencies of the existing dried noodles, they have the following disadvantages: adding other types of dietary fiber will increase the production cost, and using whole w

Method used

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  • Aleurone-layer fine dried noodles and preparation technology thereof
  • Aleurone-layer fine dried noodles and preparation technology thereof
  • Aleurone-layer fine dried noodles and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] See attached figure 1 , wherein 1 is the dried noodle that present embodiment makes, and its component is as follows:

[0061] The proportion of flour raw materials is 80% of high-gluten flour and 20% of the content of wheat aleurone layer; wherein, the mass ratio of added auxiliary materials to the flour raw materials is: 1%-1.5% of salt added; 1%-3% of gluten powder %; xanthan gum 0.2%-0.4%; vitamin C20-50PPM; water addition 20%-35%.

[0062] attached by figure 1 It can be seen that the dried noodles made with this formula are slightly brown, and at the same time, the dried noodles are smooth and chewy after cooking, and the taste fully meets the edible requirements.

Embodiment 2

[0064] See attached figure 1 , wherein 2 is the dried noodle that present embodiment makes, and its component is as follows:

[0065] The proportion of flour raw materials is 70% of high-gluten flour and 30% of the content of wheat aleurone layer; wherein, the mass ratio of added auxiliary materials to the flour raw materials is: 1%-1.5% of salt added; 1%-3% of gluten powder %; xanthan gum 0.2%-0.4%; vitamin C20-50PPM; water addition 20%-35%.

[0066] attached by figure 1 It can be seen that the vermicelli made with this formula is light brown, the taste of the vermicelli is not rough after cooking, and meets the edible requirements, and because the proportion of the content of the aleurone layer is increased, it can provide more abundant nutrients such as dietary fiber substance.

Embodiment 3

[0068] Below, refer to figure 2 The production process of the aleurone noodles of the present invention will be described. First, the content of the wheat aleurone layer, high-gluten flour, gluten powder, xanthan gum, and vitamin C mixture are sent into the dough mixer 6 by the feeder 5 and mixed to make the aleurone layer flour, and the mixing time is 20 2) After mixing, add salt solution and knead the dough, and ripen; wherein the time for kneading and kneading the dough is 30 minutes; 3) After the kneading, the dough is sent to the compound press 7 and the continuous press 8, and the dough is rolled into a predetermined specification ; Wherein the forming process of the noodle band is as follows: first rolled into a 3.5mm thick noodle band, then through multiple calendering, finally pressed into a 1.0mm thick noodle band. 4) After the noodle band is formed, it is cut into strips and cut off at the end of the continuous press 8; 5) After the dried noodles are formed, it is...

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Abstract

The invention discloses aleurone-layer fine dried noodles and a preparation technology thereof. The aleurone-layer fine dried noodles comprise components as follows: flour raw materials and auxiliary materials, wherein the flour raw materials comprise 50%-80% of high protein flour and 20%-50% of wheat aleurone layer contents, the added auxiliary materials comprise components accounting for the flour raw materials in percentage by mass as follows: 0.5%-2% of added salt, 0.5%-5.0% of wheat gluten, 0.05%-0.4% of xanthan gum and 20%-35% of added water. The aleurone-layer fine dried noodles are prepared by the steps as follows: mixing, dough kneading, curing, flour tape pressing, noodle cutting, hanging of noodles on rods, drying, cooling, taking off of the noodles on the rods, cutting, weighing and packaging. The aleurone-layer fine dried noodles are smooth, clean, fine, uniform, chewy and boil-proof, has good elasticity, contains nutrient substances such as dietary fiber, protein, mineral substances, vitamins, polyphenol and the like and can effectively improve the current dietary structure of people, if the aleurone-layer fine dried noodles are eaten for a long time, health of the digestive system can be kept, and the immune system is strengthened.

Description

technical field [0001] The present application relates to a nutritious food and a production method thereof, in particular to an aleurone noodle and a production process thereof. Background technique [0002] Noodles are a kind of food that is simple to make, convenient to eat, rich in nutrition, can be staple food and fast food, and is the main food of the main residents in my country, Japan, South Korea and Southeast Asian countries in urban and rural areas. In recent years, with the substantial improvement of people's living standards and the rise of tourism, noodles have become an international food. For the convenience of use and storage, people often make dry noodles, i.e. vermicelli. [0003] At this stage, the living standards of our people are gradually improving, and the diet structure has undergone great changes, and the three meals a day are too refined. Correspondingly, in the prior art, the flour used to make dried noodles is fine flour obtained by extracting...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L7/109
CPCA23L33/15A23L7/109A23L29/015A23L29/269A23L33/185A23V2002/00A23V2200/30A23V2200/32A23V2200/324A23V2250/5086A23V2250/708
Inventor 吴亮王程彭少然兰晓光
Owner JIAXING HEXIN TECH VENTURE CAPITAL INVESTMENT
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