Novel interlayer fine dried noodles and processing method thereof

A dried noodle and interlayer technology, which is applied in food science, food ingredients as taste improvers, food coating, etc., can solve the problems of dry noodles, sticky taste, rough noodles, etc., and achieve the effect of non-sticky taste

Inactive Publication Date: 2016-03-09
李少卫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Sweet potato is a kind of whole grain, which is delicious and healthy. Because sweet potato noodles lack gluten, it is not easy to make dried noodles. In order to make sweet potato dried noodles, the traditional method is to add wheat flour to sweet potato flour to increase the gluten and extensibility of the dough, so as to make dried noodles. Sweet potato vermicelli with good appearance, but this kind of vermicelli is not resistant to cooking, because the gluten network of wheat flour cannot completely wrap the sweet potato noodle ingredients. After cooking, the noodles are not smooth and sticky

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A new type of interlayer dried noodles, including top slices and bottom slices, and sweet potato or purple potato noodles pressed between the top slices and bottom slices.

[0026] The preparation method of described novel interlayer vermicelli is:

[0027] The first step, the selection of raw and auxiliary materials: the quality of wheat flour should meet the standard of general-purpose flour, and the wet gluten content by weight should not be less than 33%; the fineness of sweet potato flour should pass through a 100-mesh sieve, and the moisture should be ≤13%;

[0028] The second step, pretreatment of raw and auxiliary materials: in order to increase the adhesion of the sweet potato surface layer, add boiling water to the sweet potato flour, boil it and cool it for later use;

[0029] The third step, kneading dough, take the 250 kg horizontal kneading machine as an example:

[0030] 1. Surface sheet and dough: All surface sheets are made of wheat flour and flour. Ad...

Embodiment 2

[0042] A new type of interlayer dried noodles, including top slices and bottom slices, and sweet potato or purple potato noodles pressed between the top slices and bottom slices.

[0043] The preparation method of described novel interlayer vermicelli is:

[0044] The first step, the selection of raw and auxiliary materials: the quality of wheat flour should meet the standard of general-purpose flour, and the wet gluten content by weight should not be less than 33%; the fineness of sweet potato flour should pass through a 100-mesh sieve, and the moisture should be ≤13%;

[0045]The second step, pretreatment of raw and auxiliary materials: in order to increase the adhesion of the sweet potato surface layer, add boiling water to the sweet potato flour, boil it and cool it for later use;

[0046] The third step, kneading dough (take the 250 kg horizontal kneading machine as an example):

[0047] 1. Surface sheet and dough: All surface sheets are made of wheat flour and flour. Ad...

Embodiment 3

[0058] A new type of interlayer dried noodles, including top slices and bottom slices, and sweet potato or purple potato noodles pressed between the top slices and bottom slices.

[0059] The preparation method of described novel interlayer vermicelli is:

[0060] The first step, the selection of raw and auxiliary materials: the quality of wheat flour should meet the standard of general-purpose flour, and the wet gluten content by weight should not be less than 33%; the fineness of sweet potato flour should pass through a 100-mesh sieve, and the moisture should be ≤13%;

[0061] The second step, pretreatment of raw and auxiliary materials: in order to increase the adhesion of the sweet potato surface layer, add boiling water to the sweet potato flour, boil it and cool it for later use;

[0062] The third step, kneading dough (take the 250 kg horizontal kneading machine as an example):

[0063] 1. Surface sheet and dough: All surface sheets are made of wheat flour and flour. A...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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PUM

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Abstract

The invention discloses novel interlayer fine dried noodles, comprising upper flour slices and lower flour slices, as well as sweet potato or solanum tuberdsm flour slices pressed between the upper flour slices and the lower flour slices. The cooked interlayer sweet potato fine dried noodles are slightly white in surface color and internal red and external white in section, have unique fresh scent of the sweet potato, and are not pasty, not thick in soup, not sticky in taste, not gritty, are soft and tasty and refreshing, a cooking noodle break ratio is smaller than or equal to 5%, the irregularity is smaller than or equal to 15%, wherein, the natural noodle break ratio is smaller than or equal to 8%, physicochemical indexes of the fine dried noodles have a water content being smaller than or equal to 13.5%, acidity being smaller than or equal to 4.0, and a bending noodle break ratio being smaller than or equal to 15%; hygienic indexes achieve no impurity, no mildewing, no extraneous odor, no insect attack and no pollution, and raw materials and auxiliaries accord with national standards.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a novel interlayer dried noodle and a processing method thereof. Background technique [0002] With the continuous development of society and the continuous improvement of people's living standards, especially the improvement of material life, the long-term diet of refined grains has adverse effects on people's health, and the healthy lifestyle that takes coarse grains as a prerequisite Started to walk into thousands of households. [0003] Sweet potato is a kind of whole grain, which is delicious and healthy. Because sweet potato noodles lack gluten, it is not easy to make dried noodles. In order to make sweet potato dried noodles, the traditional method is to add wheat flour to sweet potato flour to increase the gluten and extensibility of the dough, so as to make dried noodles. Sweet potato vermicelli with good appearance, but this kind of vermicelli is not resistant to cooking...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/10A23P20/20
CPCA23V2002/00A23V2200/14
Inventor 李少卫
Owner 李少卫
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