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Nutritional yeast dried noodles and production method thereof

A yeast and nutrition technology, applied in the field of nutritional yeast noodles and their production, can solve the problems of destroying the nutrition of pasta, and achieve the effects of low production cost, rich nutrition and good toughness

Inactive Publication Date: 2016-06-01
徐连炜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fermentation of old noodles will produce sour taste. If it is neutralized by adding alkali, it will destroy the nutrition of pasta.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: A kind of nutritional yeast dried noodles and its preparation method, take by weighing 0.35Kg of salt, 0.6kg of yeast, 1.5kg of crushed sesame powder, 30kg of water and place them in a container for full stirring, then add 100kg of flour and mix well; After standing for 15 minutes; pressed into noodles, sprinkle a little fried flour between the noodles; put the noodles into a closed fermentation incubator for fermentation, the fermentation temperature is 26°C, and the fermentation time is 4.5h; then use Cut into noodles with a noodle cutter; hang the noodles in an oven, dry them at 45°C for 5 minutes, and then air dry them at below 30°C for 1-2 hours; pack them.

Embodiment 2

[0027] Embodiment 2: a kind of nutritional yeast dried noodles and its preparation method, take by weighing 0.2Kg of salt, 0.5kg of yeast, 1kg of crushed sesame powder, 28kg of water and put them in a container for full stirring, then add 100kg of flour and mix well; let stand After 15 minutes; pressed into noodles, sprinkle a little fried flour between the noodles; put the noodles into a closed fermentation incubator for fermentation, the fermentation temperature is 26°C, and the fermentation time is 4.5h; then use the cut noodles Machine-cut noodles; hang the noodles in an oven, dry at 45°C for 5 minutes, and then air-dry at below 30°C for 1-2 hours; pack.

Embodiment 3

[0028] Embodiment 3: A kind of nutritional yeast dried noodles and its preparation method, take by weighing 0.4Kg of salt, 1kg of yeast, 3kg of crushed sesame powder, 35kg of water and place them in a container for full stirring, then add 100kg of flour and mix well; let stand for 15 Minutes later; press into dough pieces, sprinkle a little fried flour between the dough pieces; put the dough pieces into a closed fermentation incubator for fermentation, the fermentation temperature is 26°C, and the fermentation time is 4.5h; then use a noodle cutter Cut into noodles; hang the noodles in an oven, dry at 45°C for 5 minutes, and then air-dry at below 30°C for 1-2 hours; pack.

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PUM

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Abstract

The invention discloses nutritional yeast dried noodles and a production method thereof. The nutritional yeast dried noodles comprise the following ingredients: 100 parts of flour, 28 to 35 parts of water, 0.2 to 0.4 part of salt, and 0.5 to 1 part of yeast. The production method comprises the steps such as making dough, covering the dough with wet cloth, pressing noodle sheets, fermenting, cutting, drying, and packing. The nutritional yeast dried noodles and the production method have the advantages that the production technology is simple; the production cost is low; the tenacity is high; the breaking possibility of the nutritional yeast dried noodles is low after the nutritional yeast dried noodles are well cooked; the nutritional yeast dried noodles are easy to digest and absorb, can prolong the lifetime, and is high in vitamin content, and rich in nutrition.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to nutritional yeast dried noodles and a preparation method thereof. Background technique [0002] Noodles originated in China and have a history of making and eating more than four thousand years. Noodles are a kind of health food that is easy to make, convenient to eat, rich in nutrition, can be staple food and fast food, and has been accepted and liked by people all over the world already. In recent years, with the continuous improvement of people's living standards, nutritional noodles have become one of the important directions of food processing and development. There are also many patents on the production of nutritious noodles, such as Chinese patent (application number: 200610043741.3) disclosing "a kind of nutritious noodles", which only adds milk and pepper in the traditional noodles making formula Wagyu bone soup, other no changes; as Chinese patent (applicati...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L7/109A23L33/10A23L25/00
Inventor 徐连炜徐远国
Owner 徐连炜
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