Noodles and production method thereof

A production method and noodle technology, which are applied in the field of food processing, can solve the problems of many noodle additives, troublesome operation and high cost, and achieve the effects of high yellow brightness, high powder yield and low ash content.

Inactive Publication Date: 2015-06-10
COFCO XINXIANG WHEAT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the nutritious noodles have a certain nutritional value, the noo

Method used

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  • Noodles and production method thereof
  • Noodles and production method thereof

Examples

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Effect test

Embodiment 1

[0027] A noodle is made from the following raw materials in parts by weight: wheat flour and edible water 20-40; the wheat flour of the formula A is mixed and ground by Panmai No. 8 No. 30-50 and Xinong 509 50-70.

[0028] The making method of described noodles, comprises the steps:

[0029] (1) Kneading dough: Put wheat flour and drinking water into the needle-type noodle kneading machine to make dough, stir and knead dough at a speed of 45-65rpm for 3-5 minutes to get noodles, then cover the noodles with plastic wrap and let stand at room temperature 15~20min;

[0030] (2) Noodle pressing: use an automatic noodle machine to roll the noodle ears after standing still in step (1) to obtain noodle sheets;

[0031] (3) Cutting: After straightening, use a noodle knife to cut the rolled noodles in step (2) into wet noodles of uniform length;

[0032] (4) Cooking noodles: Let the wet noodles obtained in step (3) stand for 2 hours and then cook the noodles. The cooking time is 4 to...

Embodiment 2

[0034] A noodle made from the following raw materials in parts by weight: wheat flour and edible water 20-40; the formula B wheat flour is mixed with Panmai No. 8 20-40, Yumai 49-198 10-40 and Xinong 509 30-60 Grinded.

[0035] The preparation method of this embodiment is the same as that of Example 1.

Embodiment 3

[0037] A noodle is made of the following raw materials in parts by weight: 90 parts of wheat flour and 20 parts of edible water;

[0038] The preparation method of this embodiment is the same as that of Example 1.

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Abstract

The invention relates to noodles, which are prepared from the following raw materials in parts by weight: 20-40 parts of wheat meal and potable water, wherein the wheat meal is prepared through grinding mixture of Fanmai 8, Xinong 509 and/or Yumai 49-198, and the raw materials are prepared into the noodles through the technical steps of dough kneading, dough piece pressing, cutting, cooking and the like. The bright and white series noodles are milk white and highly bright; the bright and yellow series noodles milk yellow and highly bright; and the two series of noodles both have delicious and smooth taste, enough elasticity and good viscidity.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to noodles and a preparation method thereof. Background technique [0002] Noodles are one of the most common staple foods in life. With the improvement of living standards, the types of noodles are also increasing, and noodles in various forms are deeply loved by the public. Most noodles are made of flour, so there are special requirements for the quality of flour. At present, most of the noodles are made of ordinary flour in the market, the quality is difficult to guarantee, and the color of the noodles is not bright, the anti-browning ability is poor, and the elasticity is not good. Some people add sulfur dioxide to the flour in order to make the noodles bright and elastic. Excessive intake of these substances will seriously affect people's health. [0003] Chinese patent CN1303901C (application number 200410046685.X, application date 2004.8.20) discloses a ...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L7/113
Inventor 王圣宝张涛张强涛丁卫星贾祥祥
Owner COFCO XINXIANG WHEAT
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