Method for processing instant wet noodles

A processing method and noodle technology, which are applied in the field of instant wet noodle products and their processing, can solve the problems of inability to eat immediately, low moisture content, inconvenience in eating and the like, and achieve the effects of long shelf life and convenient eating.

Inactive Publication Date: 2016-10-26
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most noodle products are mainly dry products. Due to the low moisture content, the products are easier to preserve, but it is inconvenient to eat
Although there are wet noodle products in the market at present, they are not ready-to-eat and need to be cooked before eating
So far, the market lacks a ready-to-eat wet noodle product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Mix 100kg wheat flour, 0.5kg table salt, 10g L-cysteine ​​hydrochloride, 50g fumaric acid and 50g sodium lactate evenly, add 40kg water to mix and prepare, then put the dough into a twin-screw extruder, extrude The temperature is 80°C, the screw speed is 90 rpm, and the extruded noodles are packaged in an aseptic packaging room. The water content of the product is 25%, stored at 25°C, and the shelf life is 6 months.

Embodiment 2

[0015] Mix 100kg wheat flour, 1kg salt, 25g L-cysteine ​​hydrochloride, 75g fumaric acid and 100g sodium lactate evenly, add 45kg water to mix and prepare, then put the dough into a twin-screw extruder, and the extrusion temperature It is 85 ℃, and screw speed is 105 rev / mins, and the noodles that extrude are packed in aseptic packaging room, and product water content is 31%, and 25 ℃ of storages, and shelf-life is 8 months.

Embodiment 3

[0017] Mix 100kg wheat flour, 2kg salt, 30g L-cysteine ​​hydrochloride, 100g fumaric acid and 200g sodium lactate evenly, add 50kg water to mix and prepare, then put the dough into a twin-screw extruder at an extrusion temperature of 90°C, the screw speed is 120 rpm, the extruded noodles are packed in the aseptic packaging room, the water content of the product is 35%, stored at 25°C, and the shelf life is 10 months.

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PUM

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Abstract

The invention relates to instant wet noodles and a production process thereof and belongs to the technical field of deep processing of agricultural products. The product is prepared by mixing wheat flour, a food preservative, table salt and a proper amount of water and then processing the mixture by use of a two-screw extrusion cooking technology. L-cysteine hydrochloride, fumaric acid and sodium lactate are combined for preservation of the product, and the noodle quality is improved by virtue of adding the table salt. The instant wet noodle product provided by the invention is good in preservation effect, and is instant, and instant noodle products with different flavors can be obtained by virtue of simple seasoning. The method is simple in process, low in product production cost, and suitable for industrial production; the quality guarantee period of the product is 6-10 months at a normal temperature, and the product has favorable market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to an instant wet noodle product and a processing method thereof. Background technique [0002] Noodles are one of the traditional staple foods in northern China. The noodle processing technology is relatively simple and rich in variety, and is deeply loved by people. Noodle making can be divided into two categories: machine-made and manual; machine-made noodles are further divided into two types: rolling and extrusion. Screw extrusion aging is a new type of food processing technology, and the screw extrusion method is essentially different from the traditional noodle making method. Traditional noodle making relies on gluten to form a network structure, which is cooked and shaped. The screw extrusion method makes full use of the high temperature and high pressure in the screw cavity to mature the material and extrude it. The material undergoes physical and chemical changes in the ex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L3/3526A23P30/20
CPCA23L3/3526A23V2002/00A23V2250/036A23V2250/042
Inventor 陈志刚冯芳马锐
Owner NANJING AGRICULTURAL UNIVERSITY
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