Production process of orange and tangerine nutritious dried noodles

A processing technology, citrus technology, applied in the field of processing technology of citrus nutritional dried noodles, can solve the problem of rare noodles, and achieve the effect of improving the color of noodles, high nutritional value, and soft and smooth taste

Inactive Publication Date: 2016-04-20
GAEA GEM RICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently, the compound nutritional dried noodles that are common in the market include vegetable dried noodles, egg dried noodles, miscellaneous grains dried noodles, etc. Noodles processed with fruits as flavor raw materials are rarely seen.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Select high-quality citrus, orange, pomelo, remove the peel, core (with core) and tendons, take the pulp and grind it into a uniform pulp shape through colloidal grinding, the pulp is fine and uniform, and there is no obvious fibrous substance. Mix grapefruit juice at a volume ratio of 1:1:1 to obtain mixed citrus juice; adjust the pH to neutral with a 0.5% mass fraction of baking soda solution, dilute the juice with water at a ratio of 1:2, and add 0.5% Salt, mix evenly; process the fruit juice in a microwave at 500W power for 8 minutes; weigh 6g of cornstarch and 2g of potato starch, gelatinize with 60g of hot fruit juice (95°C); add the gelatinized starch to 192g of wheat flour for whipping and Knead and knead until the dough is in the state of "catch it with your hands, loose it with your hands", and the kneading time is 15 minutes; proof the dough for 60 min at 30°C in a sealed and moist environment; take out the waked dough, and roll it Pressed, cut into strips, d...

Embodiment 2

[0025] Select high-quality tangerines, oranges, oranges, and pomelo, remove the peel, core (with core) and tendons, and grind the pulp into a uniform pulp through colloidal grinding. Mix citrus juice, orange juice, and grapefruit juice at a volume ratio of 3:3 : 1 for mixing to obtain mixed citrus juice; dilute the juice and water at a ratio of 1:5, add 1% salt, and mix evenly; process the juice in a microwave with 800W power for 3 minutes; weigh 9g of cornstarch, potato starch 2g, gelatinize with 76g of hot fruit juice (95°C); add the gelatinized starch to 188g of wheat flour for whipping and kneading, and knead until the dough is in the state of "catch it with your hands, loose it with your hands"; put the dough in a closed and moist , Proof for 20 minutes at 40°C; take out the rested dough, roll it after the whole system, cut into strips, and pack it into finished products after drying. The dried noodles are fruity and flavorful, bright in color and smooth in taste.

Embodiment 3

[0027] Select high-quality tangerines, oranges, grapefruits, take the pulp and grind it into a uniform pulp shape through colloidal grinding, mix citrus juice, orange juice, and pomelo juice in a volume ratio of 3:1:1 to obtain mixed citrus juice; use a mass fraction of 0.8% Adjust the pH of the baking soda solution to neutral, add 0.9% salt, and mix well; treat the fruit juice in a microwave with a power of 700W for 5 minutes; weigh 1g of cornstarch and 5g of potato starch, and gelatinize with 50g of hot water (95°C); Add gelatinized starch and 20g of fruit juice to 194g of wheat flour for whipping and kneading until the dough is in the state of "catch it with your hands, loose it with your hands"; proof the dough for 40 minutes under the condition of airtight moisturizing and 37°C; take it out The rested dough is rolled, cut into strips, dried and packaged into finished products. The dried noodles are fruity and flavorful, bright in color and smooth in taste.

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PUM

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Abstract

The invention discloses a production process of orange and tangerine nutritious dried noodles. The production process comprises the process flows of orange and tangerine variety selection, juice pretreatment, starch gelatinization, dough preparation, dough waking and calendaring molding. Orange and tangerine fruits are pretreated into solid-liquid mixed colloidal juice, both orange and tangerine in the juice contain rich folic acid, vitamin C and flavonoid substances, after microwave treatment, inactivation of oxidases in juice can be realized in shorter time, and stabilization of juice color, formation of flavor substances and reservation of nutritious substances are promoted. A starch mixture gelatinized in advance and wheat flour are mixed to prepare dough, so that the gelation, elasticity and toughness of the dough can be improved. The orange and tangerine nutritious dried noodles produced by using the process contain rich nutritious substances like carotenoid, vitamin C, flavonoid, pulp dietary fiber and the like.

Description

technical field [0001] The invention relates to the field of dried noodle processing, in particular to a processing technology of citrus nutritious dried noodle. Background technique [0002] The citrus genus includes oranges, oranges, pomelo, etc. The main production areas are the middle and lower reaches of the Yangtze River and the south of the Yangtze River. It is rich in vitamin C, flavonoids and other active antioxidant substances. It has rich pulp, bright color, and fragrant juice. Noodles are one of the major staple food categories in my country and are very popular. Wheat flour is used as the main raw material. After adding water to prepare the dough, it is rolled or rolled into slices, cut into strips and dried. At present, the compound nutritional dried noodles that are common in the market include vegetable dried noodles, egg dried noodles, miscellaneous grains dried noodles, etc. Noodles processed with fruits as flavor raw materials are still rarely seen. Cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00
Inventor 刘也嘉张珺林利忠肖冬梅王利荣
Owner GAEA GEM RICE
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