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Buckwheat semi-dry noodles and its processing and preservation method

A technology of processing method and fresh-keeping method, applied in chemical instruments and methods, food preservation, packaged food, etc., can solve the problems of complicated and cumbersome processing technology, poor taste and gluten, and insufficient flavor of noodles, and achieve simple production technology and strong taste. Smooth, buckwheat-scented effect

Active Publication Date: 2020-08-25
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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  • Buckwheat semi-dry noodles and its processing and preservation method
  • Buckwheat semi-dry noodles and its processing and preservation method
  • Buckwheat semi-dry noodles and its processing and preservation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0109] Example 1: A formula of semi-dry buckwheat noodles of this example: 51kg of high-quality wheat flour, 40kg of buckwheat flour and 9kg of gluten, 5kg of sorbitol, 0.3kg of sodium lactate, 0.25kg of propylene glycol, 0.8kg of complex phosphate, 2kg of table salt.

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

[0111] (1) Bacteria reduction treatment of the main material: Pre-mix 51kg of high-quality wheat flour, 40kg of buckwheat flour and 9kg of gluten. After the mixture is evenly mixed, it is transported to the cold source plasma treatment system by positive pressure airflow, and the plasma treatment system is set for input The power is 1000W, the processing time is 120min, and the number of cycles is 6 times. The materials are subjected to dynamic cycle plasma sterilization treatment, and then the processed materials are sent to the vacuum mixer through the positive pressure pneumatic conveying device.

[0112] (2) Mixing of auxi...

Embodiment 2

[0121] Example 2: A formula of semi-dry buckwheat noodles of this example: 57kg of high-quality wheat flour, 35kg of buckwheat flour and 7kg of gluten, 4kg of sorbitol, 0.25kg of sodium lactate, 0.2kg of propylene glycol, 0.6kg of complex phosphate, 2kg of table salt.

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

[0123] (1) Bacteria reduction treatment of the main material: premix 57kg of high-quality wheat flour, 35kg of buckwheat flour, and 7kg of gluten. After the mixture is evenly mixed, it is transported to the cold source plasma treatment system through a positive pressure airflow, and the plasma treatment system is set for input The power is 900W, the processing time is 100min, and the number of cycles is 5 times. The materials are subjected to dynamic cycle plasma sterilization treatment, and then the processed materials are sent to the vacuum mixer through the positive pressure pneumatic conveying device.

[0124] (2) Mixing o...

Embodiment 3

[0133] Example 3: A formula of semi-dry buckwheat noodles of this example: 65kg of high-quality wheat flour, 30kg of buckwheat flour, 5kg of gluten, 3kg of sorbitol, 0.2kg of sodium lactate, 0.15kg of propylene glycol, 0.4kg of complex phosphate, 1.5kg of table salt.

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

[0135] (1) Bacteria reduction treatment of the main material: premix 65kg of high-quality wheat flour, 30kg of buckwheat flour, and 5kg of gluten, and after the mixture is evenly mixed, it is conveyed to the cold source plasma treatment system by positive pressure airflow, and the plasma treatment system is set to input The power is 800W, the processing time is 80min, and the cycle times are 4 times. The materials are subjected to dynamic cycle plasma sterilization treatment, and then the processed materials are sent to the vacuum mixer through the positive pressure pneumatic conveying device.

[0136] (2) Mixing of auxiliary m...

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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 buckwheat semi-dry noodle and a processing and preservation method thereof, belonging to the technical field of semi-dry noodle processing and preservation. Background technique [0002] In recent years, due to the high work pressure and the accelerated pace of life, the number of unhealthy people such as cardiovascular disease, hypertension, obesity, etc. has increased sharply. People are increasingly calling for staple food noodle products with dietary health care effects, and a single type of noodle products It has been unable to meet people's growing demand for diet therapy and health care. Buckwheat is known as a food processing raw material that is "same medicine and food" because of its functions of lowering blood sugar and blood lipids, controlling weight, softening blood vessels, curing diseases and preventing diseases, and often develops functional noodle products by partially replacing wheat flour. [0003] ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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