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Transparent hollow noodle and preparation method thereof

A hollow noodle and hollow technology, which is applied in the field of food processing, can solve the problems of poor taste of ordinary noodles, single type of noodles, long cooking time, etc., and achieves the effect of short cooking time, low breaking rate, and enhanced bonding effect.

Inactive Publication Date: 2017-04-26
CHENGDU JINHUI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the above-mentioned patent documents have solved the problems of poor taste, bad taste and long cooking time of ordinary noodles, the types of noodles are single, and the appearance is no different from ordinary noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A transparent hollow noodle, consisting of the following raw materials in parts by weight: 35 parts of orange powder, 15 parts of modified acetate starch, 0.3 part of yeast, 0.5 part of table salt, 0.1 part of cellulose powder and 5 parts of wheat starch. The degree of substitution of the modified acetate starch is 0.03.

Embodiment 2

[0034] A transparent hollow noodle comprising the following raw materials in parts by weight: 50 parts of orange powder, 25 parts of modified acetate starch, 0.8 part of yeast, 2 parts of salt, 0.5 part of cellulose powder and 10 parts of wheat starch. The degree of substitution of modified acetate starch was 0.05.

[0035] The preparation steps of hollow noodles in the present embodiment are as follows:

[0036] A. Face to face

[0037] After mixing 50 parts of orange powder and 25 parts of modified acetate starch in the dough mixer by weight, add 40 parts of water and mix, then add 1 part of yeast, 0.5 part of cellulose powder and 10 parts of wheat Starch, finally add 25 parts of water dissolved with 2 parts of salt, and set aside for later use;

[0038] B. Wake up

[0039] Put the reconstituted noodles in step A into the dough resting machine, the temperature of the dough resting is 35°C, and the resting time is 30 minutes;

[0040] C. extrusion molding

[0041] Transf...

Embodiment 3

[0045] A transparent hollow noodle, comprising 40 parts by weight of orange powder, 20 parts of modified acetate starch, 0.5 part of yeast, 1 part of salt, 0.3 part of cellulose powder and 6 parts of wheat starch, the modified The degree of substitution of acetate starch is 0.04.

[0046] The preparation method of present embodiment hollow face is as follows:

[0047] A. Face to face

[0048] After mixing 40 parts of orange powder and 20 parts of modified acetate starch in the dough mixer by weight, add 25 parts of water and mix, then add 0.5 part of yeast, 0.3 part of cellulose powder and 6 parts of wheat Starch, finally add 10 parts of water dissolved with 1 part of salt, and mix for later use;

[0049] B. Wake up

[0050] Put the reconstituted noodles in step A in the dough resting machine, the temperature of the dough resting is 48°C, and the resting time is 15 minutes;

[0051] C. extrusion molding

[0052] Transfer the awakened face of step B to an extruder and extr...

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Abstract

The invention discloses a transparent hollow noodle. The transparent hollow noodle is prepared from the following raw materials by weight: 35 to 50 parts of wheat starch, 15 to 25 parts of modified acetate starch, 0.3 to 0.8 part of yeast, 0.5 to 2 parts of salt, 0.1 to 0.5 part of cellulose powder and 5 to 10 parts of wheat starch, wherein the substitution degree of the modified acetate starch is 0.03 to 0.05. The transparent hollow noodle provided by the invention has the advantages of high transparency, low breakage rate and small possibility of becoming pasty in soup.

Description

technical field [0001] The invention relates to a hollow noodle and a preparation method thereof, in particular to a transparent hollow noodle and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Noodles are one of the favorite foods in people’s daily life. The noodles that people often eat include Zhongjiang noodles, Fujian longxu noodles, Lanzhou noodles, etc., but these noodles are solid. The ability to taste is also poor, and the taste is not good. As consumers have higher and higher requirements for noodles, in the prior art, hollow noodles have appeared to solve the defects of ordinary noodles. [0003] On March 30, 2011, the State Intellectual Property Office disclosed an invention patent with the publication number CN101990918A and the name "A Method for Making Hollow Noodles". Add water and stir for 15 minutes, then put the wet flour into the secondary mixer and stir for 10 minutes. The evenly mixed w...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L7/104A23L29/219A23L33/10
CPCA23V2002/00A23V2200/32
Inventor 张一帆
Owner CHENGDU JINHUI TECH
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