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Preparation method for hollow noodle

A noodle and hollow technology, applied in the field of food processing, can solve the problems of poor processing performance and insufficient nutritional value of noodles, and achieve the effects of prolonging shelf life, cleaning the stomach and reducing rigidity

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

[0007] The present invention aims to solve the problems in the prior art that the nutritional value of noodles is not high enough, and the processing performance of miscellaneous grain noodles is not good during the processing process. The processing performance of corn enriches the taste of noodles and increases the nutrition of noodles. At the same time, the extract of bamboo fungus is added to further improve the nutrition of noodles, so that the noodles have certain functionality, especially suitable for people with high blood pressure, high blood fat, high cholesterol, coronary heart disease, People with arteriosclerosis and obesity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for preparing hollow noodles, comprising the following steps:

[0031] A. Preparation

[0032] Mix 60 parts of pea flour and 5 parts of corn flour weighed by weight, add 20 parts of water, inoculate 5 parts of lactic acid bacteria, ferment at 38°C for 8 hours and set aside;

[0033] Grind the dried bamboo fungus, add water 10 times the weight of the bamboo fungus powder, stir, ultrasonically treat for 15 minutes, and then carry out hydrolysis. The hydrolysis temperature is 35 ° C, and the time is 15 hours. The hydrolyzed solution is reflux extractor Extract for 5h, and filter to obtain the described Dictyophora extract;

[0034] B. Kneading

[0035] Add 55 parts of the mixture of fermented pea flour and corn flour weighed by weight into the dough mixer, and then add 15 parts of water. Take 2 parts of bamboo fungus extract, mix well;

[0036] C. extrusion molding

[0037] Transfer the reconciled noodles of step A to a noodle extruder for extrusion molding, ...

Embodiment 2

[0041] A method for preparing hollow noodles, comprising the following steps:

[0042] A. Preparation

[0043] Mix 85 parts of pea flour and 20 parts of corn flour weighed by weight, add 30 parts of water, inoculate 8 parts of lactic acid bacteria, ferment at 45°C for 2 hours and set aside;

[0044] Grind the dried bamboo fungus, add water 35 times the weight of the bamboo fungus powder, stir, ultrasonically treat for 20 minutes, and then perform hydrolysis at a temperature of 60°C for 5 hours. The hydrolyzed solution is extracted using a reflux extractor Extract for 15h, and filter to obtain the described Dictyophora extract;

[0045] B. Kneading

[0046] Add 60 parts of the mixture of fermented pea flour and corn flour weighed by weight into the dough mixer, and then add 28 parts of water. After stirring evenly, let stand at 37°C for 10 minutes, then add Take 5 parts of Dictyophora extract, mix well;

[0047] C. extrusion molding

[0048] Transfer the reconciled noodles o...

Embodiment 3

[0052] A method for preparing hollow noodles, comprising the following steps:

[0053] A. Preparation

[0054] Mix 75 parts of pea flour and 18 parts of corn flour weighed by weight, add 26 parts of water, inoculate 6 parts of lactic acid bacteria, ferment at 40°C for 7 hours and set aside;

[0055] Grind the dried bamboo fungus, add water 10 to 35 times the mass of the bamboo fungus powder, stir, ultrasonically treat for 18 minutes, and then carry out hydrolysis at a temperature of 45°C for 10 hours. The hydrolyzed solution is pumped under reflux The extractor extracts for 12h, and filters to obtain the described Dictyophora extract;

[0056] B. Kneading

[0057] Add 58 parts of the mixture of fermented pea flour and corn flour weighed by weight into the dough mixer, and then add 20 parts of water. After stirring evenly, let it stand at 30°C for 15 minutes, then add Take 4 parts of Dictyophora extract, and mix well;

[0058] C. extrusion molding

[0059] Transfer the rec...

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Abstract

The invention discloses a preparation method for a hollow noodle, belonging to the technical field of food processing. The method comprises the following steps: material preparation, kneading, extrusion molding, freeze drying and packaging. Compared with hollow noodles in the prior art, the invention has the following beneficial effects: since pea flour and corn flour fermented via lactic acid bacteria are used as raw materials, the prepared hollow noodle is capable of cleaning the intestines and the stomach, promoting fat metabolism, preventing fatty liver, lowering serum cholesterol, improving blood circulation and preventing cardiovascular diseases.

Description

technical field [0001] The invention relates to a method for preparing hollow noodles, 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. However, the noodles made from ordinary wheat noodles have flat mouthfeel, poor taste ability and long cooking time, which can no longer satisfy people's more demands for noodles. [0003] With the development of the noodle processing industry, differentiated noodles have appeared on the market, such as "hollow noodles", "fermented noodles", and "multigrain noodles" and so on. For example, on January 1, 2014, the State Intellectual Property Office disclosed an invention patent with the publication number CN103478582A titled "A Formula of Sweet Buckwh...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L11/00A23L31/00A23L33/115A23L29/238A23P20/20
CPCA23V2002/00A23V2200/32A23V2200/3262A23V2200/326A23V2200/3324A23V2250/208
Inventor 张一帆
Owner CHENGDU JINHUI TECH
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