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Mountain fern fine dried noodles and making method thereof

A production method and the technology of fern fern, applied in the direction of food science, etc., can solve the problems of not satisfying consumers' pursuit of a higher level of noodle nutrition and single nutrition, so as to achieve rich nutrition, rich nutrition, and enhanced disease resistance. Effect

Inactive Publication Date: 2016-07-20
王茗琦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the dried noodles sold in the market are single in nutrition and added a variety of additives, which cannot satisfy consumers' pursuit of a higher level of nutrition for dried noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0022] Specific Embodiment 1: This embodiment discloses a kind of fern vermicelli, whose raw materials are 100 parts by weight of flour, 15-20 parts of fern, 25-27 parts of drinking water, 1.8-2 parts of table salt and edible 0.1~0.2 parts of alkali. Excessive consumption of alkali can promote gelatinization of starch, make soup easy, destroy vitamins, and also affect the solubility of protein.

specific Embodiment approach 2

[0023] Embodiment 2: For the fiddlehead vermicelli described in Embodiment 1, the wet gluten content of the flour is required to be no less than 26%. The quality of dried noodles can be guaranteed, so that the noodles should not be broken when cooking.

[0024] The flour is made of special wheat flour for noodles, and the freshly ground wheat flour needs to be processed by "fucang" (fucang refers to the storage of freshly ground wheat flour in the flour warehouse for 3 months, so as to make it comply with the current "Industry Standards of Wheat Flour for Noodles" in my country.

specific Embodiment approach 3

[0025] Embodiment 3: The fern vermicelli according to Embodiment 1, the hardness of the drinking water is less than 10 degrees. If the hardness of drinking water is too high, the combination of metal ions in hard water and protein starch in flour will reduce the extensibility and elasticity of gluten. If the pH value of the drinking water is neutral or too acidic, the gluten will be too soft; the iron and manganese content requirements are: [Fe 2+ ]2+ ]2+ Affect color, color taste, Mn 2+ Affects color.

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Abstract

The invention relates to mountain fern fine dried noodles and a making method thereof, and belongs to the technical field of pasta processing. People are enabled to obtain richer nutrition while eating fine dried noodles. The mountain fern fine dried noodles comprise, by weight, 100 parts of flour, 15-20 parts of mountain fern, 25-27 parts of drinking water, 1.8-2 parts of salt and 0.1-0.2 part of dietary alkali. The making method includes the steps of pretreatment of the mountain fern, mixing, dough kneading, resting, tabletting, shredding, racking, drying, removing from rack, metering, packing and inspecting. After eating the mountain fern fine dried noodles conveniently and quickly, people are satisfied in satiety and meanwhile obtain rich nutrition; the mountain fern fine dried noodles are free of any food additives, thereby being safe to eat by people.

Description

technical field [0001] The invention relates to a vermicelli and a preparation method thereof, belonging to the technical field of pasta processing, in particular to a fern vermicelli and a preparation method thereof. Background technique [0002] Dried noodles are popular among the masses because of their convenience in eating, carrying and keeping. With the improvement of people's living standards, people's diet concepts have fundamentally changed, and they are more respected for natural, green and healthy diets. Therefore, people have higher and higher requirements on the color, fragrance, taste and nutrition of dried noodles, and functional and health-care nutritious dried noodles are deeply loved by people. However, most of the dried noodles sold in the market are single in nutrition and added with various additives, which cannot satisfy consumers' pursuit of a higher level of dried noodles nutrition. Contents of the invention [0003] The object of the present inve...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/10
Inventor 王茗琦
Owner 王茗琦
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