Special udon noodle flour added with modified starch as well as udon noodles and preparation method thereof

A technology of modified starch and udon noodles, which is applied in the fields of application, food ingredients as taste improvers, food science, etc. It can solve the problems of different manufacturers, safety cannot be guaranteed, complex formula, etc., and achieve strong acid resistance and freeze-thaw Good stability and the effect of increasing water content

Inactive Publication Date: 2016-05-11
HENAN HENGRUI STARCH TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this special udon noodle flour with additives is not only complicated in formula and high in cost, but also

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The special udon noodle flour added with modified starch is composed of the following raw materials in percentage by weight: 70% of wheat flour, 28% of hydroxypropyl distarch phosphate and 2% of gluten powder.

[0030] When preparing the above-mentioned special flour for udon noodles added with modified starch, directly mix wheat flour, hydroxypropyl distarch phosphate and gluten powder evenly.

[0031] An udon noodle is prepared from the following raw materials in parts by weight: 125 parts of the above-mentioned special flour for udon noodles, 65 parts of water, 1.5 parts of salt, 0.2 part of sodium alginate and 0.05 part of lactic acid.

[0032] The preparation method of above-mentioned udon noodles, its operating steps are specifically:

[0033] 1) Kneading dough: adding salt, sodium alginate and lactic acid into water to make kneading water, then adding special flour for udon noodles to kneading water, kneading to make dough;

[0034] 2) Refreshing: Proofing the d...

Embodiment 2

[0041] The special udon noodle flour added with modified starch is composed of the following raw materials in percentage by weight: 75% of wheat flour, 24% of hydroxypropyl distarch phosphate and 1% of gluten powder.

[0042] When preparing the above-mentioned special flour for udon noodles added with modified starch, directly mix wheat flour, hydroxypropyl distarch phosphate and gluten powder evenly.

[0043] An udon noodle is prepared from the following raw materials in parts by weight: 130 parts of the above-mentioned special flour for udon noodles, 70 parts of water, 2 parts of salt, 0.25 parts of sodium alginate and 0.1 part of lactic acid.

[0044] The preparation method of above-mentioned udon noodles, its operating steps are specifically:

[0045] 1) Kneading dough: adding salt, sodium alginate and lactic acid into water to make kneading water, then adding special flour for udon noodles to kneading water, kneading to make dough;

[0046] 2) Refreshing: Proofing the do...

Embodiment 3

[0053] The special udon noodle flour added with modified starch is composed of the following raw materials in percentage by weight: 80% of wheat flour, 18% of hydroxypropyl distarch phosphate and 2% of gluten powder.

[0054] When preparing the above-mentioned special flour for udon noodles added with modified starch, directly mix wheat flour, hydroxypropyl distarch phosphate and gluten powder evenly.

[0055] An udon noodle is prepared from the following raw materials in parts by weight: 135 parts of the above-mentioned special flour for udon noodles, 75 parts of water, 2.5 parts of salt, 0.3 part of sodium alginate and 0.15 part of lactic acid.

[0056] The preparation method of above-mentioned udon noodles, its operating steps are specifically:

[0057] 1) Kneading dough: adding salt, sodium alginate and lactic acid into water to make kneading water, then adding special flour for udon noodles to kneading water, kneading to make dough;

[0058] 2) Restoring: Proofing the do...

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PUM

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Abstract

The invention relates to the technical field of foods and particularly discloses special udon noodle flour added with modified starch as well as udon noodles and a preparation method thereof. The special udon noodle flour is prepared from the following raw materials by weight percent: 70%-80% of wheat flour, 18%-28% of hydroxy propyl distarch phosphate and 1%-2% of vital gluten. The udon noodles provided by the invention are prepared from the following raw materials in parts by weight: 125-135 parts of the special udon noodle flour, 65-75 parts of water, 1.5-2.5 parts of salt, 0.2-0.3 part of sodium alginate and 0.05-0.15 part of lactic acid. According to the special udon noodle flour provided by the invention, a gel additive is not added; and the special udon noodle flour has the advantages of simple formula, low cost, greenness and environmental friendliness, and safety for eating. The udon noodles provided by the invention take the special udon noodle flour as the main raw material and starch is not easy to separate out when the prepared udon noodles are boiled; and the udon noodles have the advantages of low mushy degree, smooth surface, chewiness, very good water-retaining property and freezing resistance, and long-period guarantee period. The preparation method of the udon noodles is simple and convenient to operate and is suitable for industrialized popularization and application.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a special powder for udon noodles added with modified starch, udon noodles and a preparation method thereof. Background technique [0002] Udon noodles are one of the most Japanese noodles. Together with Japanese soba noodles and green tea noodles, they are called the three major noodles in Japan and are an indispensable protagonist in Japanese restaurants. Its taste is between cut noodles and rice noodles, and the taste is soft, and it becomes a delicious noodle dish when paired with carefully prepared soup. Udon noodles are made by mixing salt and water into the flour to make white thicker noodles. Traditionally, the flour for making udon noodles is made by mixing wheat flour and starch. The whiteness of starch is higher. Adding wheat flour The concentration of wheat flour is diluted, so that the whiteness of udon noodles is improved, and the gluten content of wheat flour is rela...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L7/109A23L29/212A23L29/256A23L29/00
CPCA23V2002/00A23V2200/14A23V2200/228A23V2200/23A23V2250/042A23V2250/5026A23V2250/5482
Inventor 王真真朱津津吴磊吴宗帅张淑芬褚冰陈冠杰张永胡荣柳
Owner HENAN HENGRUI STARCH TECH CO LTD
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