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Semi-dry buckwheat noodles and processing and preservation methods thereof

A processing method and technology for semi-dry noodles, which are applied in chemical instruments and methods, food preservation, containers, etc., can solve the problems of complicated and cumbersome processing techniques, insufficient noodle aroma, poor taste and gluten strength, etc., and achieve simple production techniques and strong buckwheat aroma. , the taste is strong and smooth

Active Publication Date: 2017-04-19
河北鲜邦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, in order to ensure that the product has a long shelf life at room temperature, the only commercial buckwheat noodle products in the domestic market are buckwheat noodles. Inconvenient to eat
For another example, some researchers have developed a whole oatmeal noodle made by kneading the noodles, extruding silk, quick-freezing, aging, thawing, soaking, sterilization, secondary aging, and secondary sterilization. It can be stored for 12 months, but the processing technology is complicated and complicated, the production cycle is long, and the aging process makes the product lose its nutritional taste

Method used

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  • Semi-dry buckwheat noodles and processing and preservation methods thereof
  • Semi-dry buckwheat noodles and processing and preservation methods thereof
  • Semi-dry buckwheat noodles and processing and preservation methods thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0109] Embodiment 1: the formula of a kind of buckwheat semi-dry noodles of the present embodiment: high-quality wheat flour 51kg, whole buckwheat flour 40kg and gluten powder 9kg, sorbitol 5kg, sodium lactate 0.3kg, propylene glycol 0.25kg, compound phosphate 0.8kg, Salt 2kg.

[0110] The processing and fresh-keeping methods of the buckwheat semi-dry noodles include:

[0111] (1) Bacteria-reducing treatment of main ingredients: Pre-mix 51kg of high-quality wheat flour, 40kg of whole buckwheat flour and 9kg of gluten powder. The power is 1000W, the processing time is 120min, and the number of cycles is 6 times. The material is subjected to dynamic cycle plasma sterilization treatment, and then the treated material is sent to the vacuum dough mixing machine through a positive pressure pneumatic conveying device.

[0112] (2) Mixing of auxiliary materials: first add 25.3L sterile water to the stirring mixer, start the stirring device, and then slowly add 5 kg of sorbitol, 0.3 k...

Embodiment 2

[0121] Embodiment 2: the formula of a kind of buckwheat semi-dry noodles of the present embodiment: high-quality wheat flour 57kg, whole buckwheat flour 35kg and gluten powder 7kg, sorbitol 4kg, sodium lactate 0.25kg, propylene glycol 0.2kg, compound phosphate 0.6kg, Salt 2kg.

[0122] The processing and fresh-keeping methods of the buckwheat semi-dry noodles include:

[0123] (1) Bacteria reduction treatment of main ingredients: Pre-mix 57kg of high-quality wheat flour, 35kg of whole buckwheat flour and 7kg of gluten powder. The power is 900W, the processing time is 100min, and the number of cycles is 5 times. The material is subjected to dynamic cycle plasma sterilization treatment, and then the treated material is sent to the vacuum dough mixing machine through a positive pressure pneumatic conveying device.

[0124] (2) Mixing of auxiliary materials: first add 23.3L sterile water to the stirring mixer, start the stirring device, and then slowly add 4 kg of sorbitol, 0.25 ...

Embodiment 3

[0133] Embodiment 3: the formula of a kind of buckwheat semi-dry noodles of the present embodiment: high-quality wheat flour 65kg, whole buckwheat flour 30kg and gluten powder 5kg, sorbitol 3kg, sodium lactate 0.2kg, propylene glycol 0.15kg, compound phosphate 0.4kg, Salt 1.5kg.

[0134] The processing and fresh-keeping methods of the buckwheat semi-dry noodles include:

[0135] (1) Bacteria-reducing treatment of main ingredients: Pre-mix 65kg of high-quality wheat flour, 30kg of whole buckwheat flour and 5kg of gluten powder. The power is 800W, the processing time is 80min, and the number of cycles is 4 times. The material is subjected to dynamic cycle plasma sterilization treatment, and then the treated material is sent to the vacuum dough mixing machine through a positive pressure pneumatic conveying device.

[0136] (2) Mixing of auxiliary materials: first add 21.3L sterile water to the stirring mixer, start the stirring device, and then slowly add 3kg of sorbitol, 0.2kg ...

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Abstract

The present invention discloses semi-dry buckwheat noodles and processing and preservation methods thereof. The processing and preservation methods comprise the following steps: main materials of the semi-dry buckwheat noodles are mixed evenly, the mixture is subjected to dynamic circulation bacterium number reducing treatment by using cold source plasma, then the treated mixture is sent into a vacuum dough kneading machine by using a positive pressure pneumatic conveying device, then auxiliary materials of the semi-dry buckwheat noodles are added into the vacuum dough kneading machine, then the vacuum dough kneading machine is turned on to conduct dough kneading, then first leavening, rolling, second leavening, rolling, noodle cutting, moderate dehydrating, tempering and packaging are conducted to prepare dough pieces and dough into semi-dry buckwheat noodle finished products. By using the bacterium number reducing treatment of the raw materials of the semi-dry buckwheat noodles, the specific preservation packaging, processing, preserving, etc. the method enables the prepared semi-dry buckwheat noodles to be convenient in cooking, mellow in buckwheat fragrance, and chewy and refreshing in mouthfeel under the premise of not adding alcohol and chemical preservatives, and is moderate in means and obvious in effects. Besides, the semi-dry buckwheat noodle products have a shelf life of 2 months or more at room temperature and have a refrigerated shelf life of up to 6 months.

Description

technical field [0001] The invention particularly relates to a half-dried buckwheat noodle and its processing and fresh-keeping method, belonging to the technical field of half-dry noodle processing and fresh-keeping. Background technique [0002] In recent years, due to the high pressure of work and the accelerated pace of life, the number of unhealthy people such as cardiovascular disease, high blood pressure, and obesity has increased sharply. Can not satisfy people's growing dietary health care needs. Because of its functions of lowering blood sugar and blood lipids, controlling body weight, softening blood vessels, and treating and preventing diseases, buckwheat is known as a food processing raw material with the same origin as medicine and food. It is often used to partially replace wheat flour to develop functional noodle products. [0003] At present, in order to ensure that the product has a long shelf life at room temperature, the only commercial buckwheat noodle ...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L5/30A23L3/00B32B27/08B65D81/18B65D81/24
CPCA23L3/00A23V2002/00B32B27/08B32B2439/70B65D81/18B65D81/24A23V2250/1614A23V2250/642
Inventor 周惠明白艺朋郭晓娜朱科学彭伟
Owner 河北鲜邦食品有限公司
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